摘要
本文以海参蒸煮液为主要原料,大米汁为次要原料,并辅以柠檬、玫瑰和红枣,利用感官评价和响应面实验设计相结合的方法,研制出色泽均匀、风味独特的海参蒸煮液营养饮料,并通过GC-MS对该饮料的风味成分进行了鉴定。结果表明,该营养饮料中海参蒸煮液与大米汁的最佳体积比为2∶1,各辅料的最适添加量为柠檬汁0.20%,玫瑰汁15.86%,红枣汁12.40%。饮料中共检出32种挥发性成分,主要为烃类、酸类、吡嗪类及酯类,在所有挥发性成分中姥鲛烷、角鲨烯、十三酸和D-柠檬烯相对含量最高,赋予饮料一种偏向新鲜柠檬样香气的清甜香气。该海参蒸煮液营养饮料的研制能够为海参的综合加工利用提供一定的技术指导,对丰富海参制品的种类具有重要意义。
A nutritional beverage was developed by the processing waste of sea cucumber, rice juice, lemon, rose and jujube.Sensory evaluation and the response surface method were used to optimize the preparing parameters of the nutritional beverage.The volatile flavor compounds of the beverage were identified by gas chromatography- mass spectrometry（GC-MS）.The results showed that the optimized parameters of the beverage were obtained under the following conditions：volume ratio between sea cucumber waste and rice juice was 2：1,addition content was 0.：20% for lemon juice, 15.85% for rose juice and 12.40% for jujube juice.A total of 32 volatile flavor compounds were isolated and identified ,mainly hydrocarbons,acids, pyrazines and esters.Pristane,squalene,trideeanoic acid and D-lemonene were the main volatile flavor compounds,endowing the beverage a special aroma.The beverage can provide a technical guidance for the comprehensive processing of sea cucumber, with an enrichment of related product development.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第17期200-205,210,共7页
Science and Technology of Food Industry
基金
国家科技支撑计划(2015BAD16B06-4)
关键词
海参蒸煮液
大米汁
感官评价
响应面
挥发性风味物质
the waste of sea cucumber
rice juice
sensory evaluation
response surface methodology
volatile flavor compounds
