摘要
以自热菜肴香菇鸡块为研究对象,利用电子鼻、电子舌、质构仪、色差仪等研究不同调味料对产品风味、嫩度和色泽的影响。结果表明,干红辣椒、辣椒油、麻椒颗粒和麻椒油主要影响产品的滋味,对香气及色泽也有一定影响;干红辣椒及麻椒颗粒添加后产品感官接受度优于辣椒油和麻椒油;碳酸氢钠对鸡肉嫩度具有明显改善作用,但添加量过多会对产品质构及口感带来不利影响。老抽和焦糖色对菜肴汤汁色泽均具有显著影响,对滋味和香味也有一定影响。各调味料适宜添加量分别为:干红辣椒及麻椒颗粒均为2%、碳酸氢钠0.4%、老抽3.5%、焦糖色0.35%。
The effect of different seasonings on flavor,tenderness and color and luster of self-heated dish—mushroom chicken is studied by electronic nose,electronic tongue,texture analyzer and color difference meter.The results show that dry chilli,chilli oil,hemp pepper granules and hemp pepper oil mainly affect the taste of products,and also have certain influence on aroma,color and luster.The sensory acceptance of products added with dry chilli and hemp pepper granules is better than that of products added with chilli oil and hemp pepper oil.Sodium bicarbonate can significantly improve the tenderness of chicken,but excessive additive amount will have an adverse impact on the texture and taste.Dark soy sauce and caramel have a significant effect on the color and luster of the dish soup,and also have a certain effect on the taste and aroma.The appropriate additive amount of each seasoning is as follows:dry chilli and hemp pepper granules is 2%,sodium bicarbonate is 0.4%,dark soy sauce is 3.5%,and caramel is 0.35%.
作者
孙灵霞
抄玉超
胡苗苗
潘治利
黄忠民
SUN Ling-xia;CHAO Yu-chao;HU Miao-miao;PAN Zhi-li;HUANG Zhong-min(School of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Key Laboratory of Bulk Grain Processing,Ministry of Agriculture and Rural Affairs,Zhengzhou 450002,China;National Research and Development Center for Frozen Rice&Wheat Products Processing Technology,Zhengzhou 450002,China)
出处
《中国调味品》
CAS
北大核心
2022年第7期104-108,113,共6页
China Condiment
基金
国家重点研发计划资助项目(2018YFD0400502)
河南省重点研发与推广专项(科技攻关)(202102110137)。
关键词
自热菜肴
香菇鸡块
调味料
风味
嫩度
色泽
self-heated dish
mushroom chicken
seasoning
flavor
tenderness
color and luster
