摘要
芥辣酱具有独特风味,是日常生活中最重要的一种调味品,然而国内芥辣酱加工工艺简单,风味单一,不能满足国内消费者对芥辣酱的要求。另外,由于其较强的流动性,发酵芥辣酱的稳定性较差,所以需要对芥辣酱进行复配来增强芥辣酱体系的稳定性,该研究分析了大豆油添加量、黄原胶添加量、辛烯基琥珀酸淀粉钠添加量和单硬脂酸甘油酯添加量对芥辣酱感官评分和离心乳析率的影响,研究结果表明芥辣酱的最佳加工工艺为大豆油添加量8%、黄原胶添加量0.1%、辛烯基琥珀酸淀粉钠添加量4%和单硬脂酸甘油酯添加量0.4%,该加工工艺条件下,芥辣酱的感官评分为37.12分。另外,还使用了巴氏杀菌和微波杀菌法对芥辣酱进行杀菌处理,确定了最佳芥辣酱杀菌方式为微波杀菌1600 W灭菌4 min,此时芥辣酱中的菌落总数为(3.07±0.11)log CFU/g,ITCs风味物质含量为(0.52±0.01)%。
Mustard sauce has a unique flavor and is one of the most important condiments in daily life.However,the processing technology of mustard sauce in China is simple and the flavor is single,which cannot meet the requirements of consumers in China for mustard sauce.In addition,due to its strong fluidity,fermented mustard sauce has poor stability,so it is necessary to compound mustard sauce to enhance the stability of mustard sauce system.In this study,the effects of addition amounts of soybean oil,xanthan gum,sodium starch octenyl succinate and glyceryl monostearate on the sensory score and centrifugation and creaming rate of mustard sauce are analyzed.The results show that the optimal processing technology of mustard sauce is 8%soybean oil,0.1%xanthan gum,4%sodium starch octenyl succinate and 0.4%glyceryl monostearate.Under such processing technology conditions,the sensory score of the mustard sauce is 37.12 points.In addition,pasteurization and microwave sterilization methods are used to sterilize mustard sauce,and the optimal mustard sauce sterilization method is determined as microwave sterilizing at 1600 W for 4 min.At this time,the total number of colonies in mustard sauce is(3.07±0.11)log CFU/g,and the content of flavor substances of ITCs is(0.52±0.01)%.
作者
刘素丽
姚世斌
郭娟
LIU Su-li;YAO Shi-bin;GUO Juan(Zhoukou Vocational and Technical College,Zhoukou 466000,China;Xihua University,Chengdu 610039,China;Xichang University,Xichang 615013,China)
出处
《中国调味品》
CAS
北大核心
2023年第12期130-133,共4页
China Condiment
基金
2020年河南省科技厅软科学项目(212400410492)。
关键词
芥辣酱
加工工艺
杀菌方式
风味物质
mustard sauce
processing technology
sterilization method
flavor substances
