响应面法优化潼川毛霉型豆豉脱盐工艺及风味分析  

Optimization of Desalination Process of Tongchuan Mucor-Type Douchi by Response Surface Methodology and Analysis of Its Flavor

作　　者：张鹭艳 刘丹灵 黄思宇 邹强[1] ZHANG Lu-yan;LIU Dan-ling;HUANG Si-yu;ZOU Qiang(College of Food and Biological Engineering,Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学食品与生物工程学院,成都610106

出　　处：《中国调味品》2024年第5期97-105,共9页China Condiment

基　　金：四川省科技成果转移转化示范项目(2022ZHCG0072);四川省重点研发项目(2022YFN0050)。

摘　　要：为降低潼川毛霉型豆豉的含盐量,采用透析袋辅助超声波并添加海藻糖为脱盐辅助剂的脱盐方法对潼川毛霉型豆豉(含盐量13.40%)进行脱盐,在单因素试验的基础上,以含盐量和感官评分为响应值优化脱盐工艺并进行质构与风味物质分析。结果表明,当超声时间为59.89 min、超声功率为168.35 W、超声温度为30.35℃、脱盐辅助剂添加量为0.39%时,豆豉脱盐后感官评分为86.12分,含盐量为4.12%,脱盐效果显著,且此条件下脱盐的豆豉颗粒完整,色泽呈褐黄色,具有潼川豆豉特有的酱香味且咸淡适口。质构结果表明,脱盐后的豆豉仅黏附性降低(P<0.05),其余指标没有显著性变化(P>0.05)。豆豉脱盐后甜香风味有所增加,脱盐减弱了豆豉中亚油酸乙酯、乙酸和3-甲基丁酸带来的不良酸涩风味,而亚麻酸乙酯和油酸乙酯的特征风味有所损失。In order to reduce the salt content in Tongchuan Mucor-type Douchi,a desalination method using dialysis bag assisted ultrasound and adding trehalose as the desalination auxiliary agent is used to desalinate Tongchuan Mucor-type Douchi(salt content of 13.40%).On the basis of single factor test,the desalination process is optimized with salt content and sensory score as the response values,and the texture and flavor substances are analyzed.The results show that when the ultrasonic time is 59.89 min,the ultrasonic power is 168.35 W,the ultrasonic temperature is 30.35℃and the addition amount of desalination auxiliary agent is 0.39%,the sensory score of Douchi after desalination is 86.12 points,the salt content is 4.12%,and the desalination effect is significant.Moreover,the Douchi desalinated under such conditions has intact particles,brown and yellow color,a unique sauce flavor of Tongchuan Douchi,and appropriate saltiness.The texture results show that after desalination,only the adhesion of Douchi decreases(P<0.05),and the other indexes don't change significantly(P>0.05).After desalination,the sweet and fragrant flavors of Douchi increase,the adverse sour and astringent flavors caused by ethyl linoleate,acetic acid and 3-methylbutyric acid in Douchi weaken,and the characteristic flavors of ethyl linolenate and ethyl oleate are lost.

关 键 词：潼川毛霉型豆豉 脱盐工艺 响应面法 挥发性风味物质 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]