玉米发酵酱粉对油焖苦笋风味的改善效果研究  

Application of Corn Fermentation Sauce Powder in Stewed Bitter Bamboo Shoots

作　　者：张宇灏 崔春[1] 范全龙 杨海珍 马仕宇 王恒志 ZHANG Yuhao;CUI Chun;FAN Quanlong;YANG Haizhen;MA Shiyu;WANG Hengzhi(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China;Ningxia Yipin Biotechnology Co.,Ltd.,Yinchuan 750100,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640 [2]宁夏伊品生物科技股份有限公司,宁夏银川750100

出　　处：《食品科技》2024年第6期93-98,共6页Food Science and Technology

基　　金：广东省普通高校特色创新类项目(2021KTSCX003);山东省科技型中小企业创新能力提升工程项目(2022TSGC2558)。

摘　　要：文章研究了新型食品配料玉米发酵酱粉添加量对油焖苦笋风味和理化指标的影响。结果表明:随玉米发酵酱粉添加量的增加,油焖苦笋的氨态氮、总氮、总酸含量呈逐步上升趋势,其中,玉米发酵酱粉添加量为1.5%时风味提升效果最好。通过氨基酸分析仪发现汤汁中鲜味氨基酸含量从46.44%增加到75.85%,甜味氨基酸含量增加19.46%,而苦味氨基酸减少2.51%。通过气相色谱-质谱检测挥发性成分,共检测出4种醛类、1种酯类、7种萜烯类、1种呋喃类、2种含苯类、15种烃类和2种其他化合物,其中苯甲醛对香气贡献最大。该结果可推动玉米发酵酱粉在调味品领域的发展。The article mainly focuses on the effect of the addition of corn fermentation sauce powder on the flavor of stewed bitter bamboo shoots.The results showed that the contents of ammoniacal nitrogen,total nitrogen and total acid in the stewed bitter bamboo shoots increased gradually with the increase of the addition of corn fermentation sauce powder.Among them,the flavor enhancement effect was best when the addition amount of corn fermentation sauce powder was 1.5%.By amino acid analyzer,it was found that the content of fresh amino acids in the soup increased from 46.44% to 75.85%,the content of sweet amino acids increased by 19.46%,while the bitter amino acids decreased by 2.51%.The volatile components were detected by gas chromatography-tandem mass spectrometry and a total of 4 aldehydes,1 lipid,7 terpenes,1 furan,2 benzene-containing,15 hydrocarbons and 2 other compounds were detected,with benzaldehyde contributing the most to the aroma.The results may promote the development of corn fermented sauce powder in the field of flavorings.

关 键 词：玉米发酵酱粉 油焖苦笋 感官评价 游离氨基酸 气相色谱-质谱 

分 类 号：TS201.3[轻工技术与工程—食品科学]