摘要
文章通过逐级正交试验的方法对海参伴侣调味汁的配方进行优化,并利用流变、色差等指标分析冻藏(-18℃)和高温灭菌(121℃)对海参伴侣调味汁品质的影响。结果表明,海参伴侣调味汁的最佳配方为变性淀粉3.5%、黄原胶0.10%、呈味鸡肉膏3%、鸡肉高汤粉2%、酵母抽提物0.5%、食盐0.2%、白砂糖4%、味精1.5%。经高温灭菌处理后海参伴侣调味汁的亮度降低,颜色逐渐变深;新鲜海参伴侣调味汁样品与分别经-18℃冷冻和121℃灭菌的海参伴侣调味汁的菌落总数均为0。流变结果显示121℃灭菌的海参伴侣调味汁的黏度和黏弹性较其他两组显著降低,冷冻贮藏的条件更有利于海参伴侣调味汁品质的保持。该研究丰富了海参产品调味料,并为调味汁类产品的研发提供了一定的参考。
The formula of sea cucumber companion sauce is optimized by stepwise orthogonal test,and the effects of frozen storage(-18℃)and high-temperature sterilization(121℃)on the quality of sea cucumber companion sauce are analyzed by the indexes such as rheology and color difference.The results show that the best formula of sea cucumber companion sauce is 3.5% modified starch,0.10% xanthan gum,3% flavoring chicken paste,2% chicken stock powder,0.5% yeast extract,0.2% salt,4% white granulated sugar and 1.5% monosodium glutamate.After the treatment of high-temperature sterilization,the brightness of sea cucumber companion sauce decreases and the color gradually darkens.The total number of bacterial colonies of fresh sea cucumber companion sauce sample and sea cucumber companion sauce frozen at -18℃ and sterilized at 121℃ respectively is all 0.The rheological results show that the viscosity and viscoelasticity of sea cucumber companion sauce sterilized at 121℃ are significantly lower than those of the other two groups,and the conditions of frozen storage are more conducive to the maintenance of sea cucumber companion sauce quality.This study has enriched the seasonings of sea cucumber products,and provided some references for the research and development of sauce products.
作者
高智泉
周洋
步营
朱文慧
李英美
励建荣
GAO Zhi-quan;ZHOU Yang;BU Ying;ZHU Wen-hui;LI Ying-mei;LI Jian-rong(College of Food Science and Engineering,Bohai University,Jinzhou 121013,China;Dalian Foods(Jinzhou)Co.,Ltd.,Jinzhou 121200,China)
出处
《中国调味品》
CAS
北大核心
2024年第3期56-60,共5页
China Condiment
基金
辽宁省海洋经济发展专项(2021-84)
辽宁省“兴辽英才计划”青年拔尖人才项目(XLYC1807133)。
关键词
海参伴侣调味汁
配方优化
流变特性
品质分析
sea cucumber companion sauce
formula optimization
rheological properties
quality analysis
