摘要
为了掌握不同种源花椒制备的花椒油品质及应用效果差异,文章对比分析了5种不同种源大红袍花椒制备的花椒油麻味物质含量、麻味物质稳定性、花椒油挥发性成分、花椒油应用效果感官评价以及抑菌效果,研究结果表明,四川茂县大红袍花椒制备的花椒油麻味含量最高,甘肃秦安大红袍花椒稳定性最佳;甘肃秦安大红袍花椒制备的花椒油风味物质种类含量最多,四川茂县大红袍花椒制备的花椒油应用感官效果最佳;不同种源花椒制备的花椒油在椒麻鸡丝的冷藏过程中均有良好的抑菌效果,四川茂县大红袍花椒效果最佳。该研究为调味品生产企业合理选择原料提供了参考依据,为相关研究提供了方法借鉴。
In order to grasp the quality and application effect differences of Zanthoxylumoils prepared from different provenances of Zanthoxylum,the content of numb-taste substances,the stability of numb-taste substances,the volatile components,application effect sensory evaluation and antibacterial effect of Zanthoxylum oils prepared from five different provenances of Dahongpao Zanthoxylumare compared and analyzed,the results show that the numb-taste substances’content of Zanthoxylumoils prepared from Dahongpao Zanthoxylum in Mao County of Sichuan Province is the highest,the stability of Dahongpao Zanthoxylumin Qin’an County of Gansu Province is the best;the content of flavor components of Zanthoxylumoils prepared from Dahongpao Zanthoxylumin Qin’an County of Gansu Province is the largest,the application sensory effect of Zanthoxylum oils prepared from Dahongpao Zanthoxylum in Mao County of Sichuan Province is the best;the Zanthoxylum oils prepared fromZanthoxylum with different provenances have good antibacterial effect during the cold storage of spicy hot sliced chicken,Dahongpao Zanthoxylumin Mao County of Sichuan Province has the best effect.This study has provided a reference basis for the reasonable selection of raw materials by condiment manufacturers and provided a method reference for the related research.
作者
童光森
TONG Guang-sen(Sichuan Tourism University,Chengdu 610100,China;Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China)
出处
《中国调味品》
CAS
北大核心
2020年第9期38-42,共5页
China Condiment
基金
肉类加工四川省重点实验室课题“川式肉类冷菜复合调味汁的开发运用研究”的阶段性成果之一(19-R-06)
四川旅游学院四川少数民族饮食文化传承与传播研究团队(18SCTUTD01)。
关键词
大红袍花椒
风味分析
抑菌效果
调味效果
Dahongpao Zanthoxylum
flavor analysis
antibacterial effect
seasoning effect
