摘要
佐料是曲靖蒸饵丝制作过程中的重要环节,佐料配比直接影响曲靖蒸饵丝的风味和口感。运用模糊数学感官评价法与D-最优混料设计相结合,优化曲靖蒸饵丝预制佐料配比,并采用电子鼻分析曲靖蒸饵丝预制佐料配方优化前后挥发性风味成分的变化。结果表明,将饵丝质量的34.1%预制肉酱、16.3%预制酸腌菜、18.7%预制花生碎、9.1%预制韭菜和21.8%预制绿豆芽作为预制佐料,色泽、口感、香味怡人,可获得感官评分为94.2分的曲靖蒸饵丝;其预制佐料配方经过优化后,芳香化合物和含硫化合物含量显著升高(P<0.05)。试验结果可为曲靖蒸饵丝预制产品获得稳定的风味和优良的感官品质提供可靠的数据参考借鉴。
Seasoning is an indispensable link in the production process of Qujing steamed cake threads,and the proportion of seasonings directly affects the flavor and texture of Qujing steamed cake threads.The proportion of prepared seasonings of Qujing steamed cake threads is optimized by combining the fuzzy mathematical sensory evaluation method with D-optimal mixture design,and the changes of volatile flavor components before and after the optimization of formula of prepared seasonings of Qujing steamed cake threads are analyzed by electronic nose.The results show that using 34.1%prepared meat sauce,16.3%prepared pickled vegetables,18.7%prepared shredded peanuts,9.1%prepared leek and 21.8%prepared mung bean sprouts of the mass of Qujing steamed cake threads as the prepared seasonings,the color,taste and aroma are pleasant,and the sensory score of Qujing steamed cake threads is 94.2 points;the content of aromatic compounds and sulfur-containing compounds significantly increases(P<0.05)after optimization of the formula of prepared seasonings.The experimental results can provide reliable data references for the prepared products of Qujing steamed cake threads to obtain stable flavor and excellent sensory quality.
作者
陈飞
刘琨毅
王琪
谢政泽
吴永祥
张蒙
CHEN Fei;LIU Kun-yi;WANG Qi;XIE Zheng-ze;WU Yong-xiang;ZHANG Meng(College of Life and Environment Sciences,Huangshan University,Huangshan 245041,China;School of Wuliangye Technology and Food Engineering,Yibin Vocational and Technical College,Yibin 644003,China;College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China)
出处
《中国调味品》
CAS
北大核心
2023年第11期143-147,175,共6页
China Condiment
基金
安徽省教育厅自然科学重点项目(2023AH051382)
宜宾职业技术学院科技创新团队项目(ybzy21cxtd-03)。
关键词
曲靖蒸饵丝
佐料
混料设计
感官评价
Qujing steamed cake threads
seasoning
mixture design
sensory evaluation
