鲜花椒膏的开发及其杀菌工艺研究  

Development of Zanthoxylum Semisolid Seasoning and Its Sterilization Process

作　　者：张艳 吴银明 盛家武 温铿 王海峰 何飞 曾攀 李佩洪 钟珉菡 ZHANG Yan;WU Yinming;SHENG Jiawu;WEN Ken;WANG Haifeng;HE Fei;ZENG Pan;LI Peihong;ZHONG Minhan(Sichuan Academy of Agricultural Characteristic Plants,Zizhong 641200,China)

机构地区：[1]四川省农业特色植物研究院,资中641200

出　　处：《食品与发酵科技》2024年第1期99-104,共6页Food and Fermentation Science & Technology

基　　金：四川省科研院所科技成果转化项目(2020JDZH0033);四川省省级公益性科研单位基本科研业务费专项资金项目(21JDKY04)。

摘　　要：以鲜花椒为原料制备半固态调味料鲜花椒膏,进行配方优化、杀菌工艺研究。通过感官评分,确定最佳配方为增稠剂(结冷胶与CMC以3∶7复配)质量分数1.0%、γ-环糊精质量分数0.8%、食用盐质量分数5.0%。以菌落总数、感官评分、麻味物质含量、香味物质含量为指标,确定超高压杀菌500 MPa保压15~20 min为鲜花椒膏的最佳杀菌方式。对花椒膏进行高温保藏试验,确定鲜花椒膏在(37±1)℃条件下储藏20 d时品质好。In this paper,fresh Zanthoxylum semisolid seasoning was prepared,the formulation optimization and sterilization process were studied.Through the sensory evaluation,the formula optimization were confirmed as thickener(Gellan gum and CMC are compounded at 3∶7)mass fraction 1.0%,γ-cyclodextrin mass fraction 0.8%and salt mass fraction 5.0%.By comparing the changes of microorganism,sensory score,total fagaramide,volatile flavoured compounds in fresh Zanthoxylum semisolid seasoning,the best sterilization technology was confirmed as 500 MPa maintaining for 15~20 minutes.Using the high temperature preservation test,the shelf life at(37±1)℃was 20d.

关 键 词：鲜花椒 调味料 配方 杀菌 货架期 

分 类 号：TS264.3[轻工技术与工程—发酵工程]