摘要
以瓜蒌籽为试验原料,通过结合蒸煮和负压2种入味方式缩短加工时间,提升瓜蒌籽烘炒后的风味物质含量。对瓜蒌籽的配方及加工工艺进行了优化,确定了最佳工艺条件和配方,配方中各添加量为食盐10%,红糖9%,柠檬酸0.5%,甜味剂0.5%及适量香辛料,工艺参数为负压压力0.08 MPa,负压2次,每次8 min,于100℃下烘烤2 h。烘炒瓜蒌籽中脂肪含量为45.12%,过氧化值和酸价均符合国家的标准,色泽均匀,口感酥脆易开口。同时,负压入味瓜蒌籽检测出38种风味物质,包含醛类、酯类、酮类、酸类、醇类、烷烃类、烯烃类、芳香族类等物质,其中负压入味瓜蒌籽的芳香族类化合物相对含量是自然入味的2倍,赋予瓜蒌籽特有香味。
In this study,trichosanthes seeds were selected as raw materials.The processing time was shortened by combining cooking and negative pressure,and the flavor content of roasting trichosanthes seeds was increased.The formula and processing technology of trichosanthes seeds were optimized,and the optimal process conditions and formula were determined.The formula was 10%salt,9%brown sugar,0.5%citric acid,0.5%sweetener and an appropriate amount of spices.The process parameters were:negative pressure pressure 0.08 MPa,press twice for 8 min each time,bake for 2 h at 100℃.The fat content of roasted trichosanthes seeds was 45.12%.Its peroxide value and acid value meet the national standard.Roasted trichosanthes seeds have uniform color,crisp taste and easy to open.At the same time,38 kinds of flavor substances including aldehydes,esters,ketones,acids,alcohols,alkenes,and aromatic family substances were detected by negative pressure trichosanthes seeds.The relative content of aromatic family compounds in negative pressure trichosanthes seeds was 2 times that of natural flavor.Trichosanthes seeds have a unique fragrance.
作者
胡昕迪
朱永全
马凯扬
朱静
李莹
HU Xindi;ZHU Yongquan;MA Kaiyang;ZHU Jing;LI Ying(Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing,Jiangsu 210014,China;College of Food Science and Engineering,Jiangsu Ocean University,Lianyungang,Jiangsu 222023,China;Xuzhou Taishuo Herbal Medicine Planting Co.,Ltd.,Xuzhou,Jiangsu 221000,China)
出处
《农产品加工》
2023年第20期25-29,36,共6页
Farm Products Processing
基金
江苏省政策引导类计划(苏北科技专项)项目(XZ-SZ202151)。
关键词
瓜蒌籽
负压入味
加工工艺
烘炒
风味物质
response surface
tilapia skin
trypsin enzymolysis
collagen
peptide yield
