食品与发酵工业 >

2019 , Vol. 45 >Issue 3: 168 - 175

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.017661

生产与科研经验

两种加工方法对糟辣椒风味及产品质量的影响

  • 张东亚 ,
  • 胡伯凯 ,
  • 李伟岸 ,
  • 徐俐
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  • 1(贵州省轻工业科学研究所,贵州 贵阳,550002)
    2(贵州省核桃研究所,贵州 贵阳,550005)
    3(贵州大学 酿酒与食品工程学院,贵州 贵阳,550025)
    4(茅台学院,贵州 仁怀,564500)
硕士研究生(徐俐教授为通讯作者,E-mail:954008524@qq.com)。

收稿日期: 2018-04-27

  网络出版日期: 2019-03-11

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Effects of two processing methods on flavor and product quality of Zao-peppers

  • ZHANG Dongya ,
  • HU Bokai ,
  • Li Weian ,
  • XU Li
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  • 1(Guizhou Light Industry Research Institute, Guiyang 550002, China)
    2(Guizhou Walnut Research Institute, Guiyang 550005, China)
    3(Wine and Food Engineering College, Guizhou University, Guiyang 550025, China)
    4(Moutai Institute, Renhuai 564500, China)

Received date: 2018-04-27

  Online published: 2019-03-11

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摘要

为了获得口感及风味更佳的糟辣椒产品,本试验对传统糟辣椒的制作配方及工艺进行改进,以有机酸、挥发性风味物质及各项理化指标为考察指标,分别检测了传统工艺制作的传统糟辣椒、新工艺配方制作的风味糟辣椒中的风味物质。结果表明,与传统糟辣椒相比,风味糟辣椒还原糖含量增加了2.978 0 g/kg,氨基酸态氮含量增加了0.03 g/kg,总有机酸含量增加了1.247 1 g/kg,对酸感有明显改善的乳酸、苹果酸、柠檬酸在风味糟辣椒中含量均升高,改善了传统糟辣椒酸感刺激、有涩味的口感,使风味糟辣椒的酸味更加柔和爽口,滋味评分升高;其次,风味糟辣椒多检出了12种风味化合物,对风味贡献率高的醇类、酯类物质种类、含量均增大,使得风味糟辣椒香气更浓郁,风味及感官评分均显著增大。新工艺配方制作的风味糟辣椒具有更高的商品价值,可为云贵地区的糟辣椒行业发展起到提质增效的参考示范作用。

关键词： 糟辣椒; 气相色谱-质谱连用; 高效液相色谱法; 挥发性风味物质; 有机酸

本文引用格式

张东亚 , 胡伯凯 , 李伟岸 , 徐俐 . 两种加工方法对糟辣椒风味及产品质量的影响[J]. 食品与发酵工业, 2019 , 45(3) : 168 -175 . DOI: 10.13995/j.cnki.11-1802/ts.017661

Abstract

In order to obtain Zao-peppers with better tastes and flavour, this experiment improved the formulation and technology used for producing traditional Zao-peppers. This experiment measured volatile compounds, organic acids, and physicochemical properties of two kinds of Zao-peppers. The results showed that in comparison to traditional Zao-peppers, the contents of reducing sugar, amino acid nitrogen, and total organic acids in flavored Zao-peppers increased by 2.978 0 g/kg, 0.03 g/kg, and 1.241 7 g/kg, respectively. The contents of lactic acid, malic acid, and citric acid in flavored Zao-peppers increased, which modified the stimulating, sour, and astringent tastes of traditional Zao-peppers. In other words, the sourness of flavored Zao-peppers was more gentle and refreshing, with an increased taste score. Secondly, more than twelve kinds of flavor compounds were detected in flavored Zao-peppers. The flavor and sensory scores of flavored Zao-peppers increased, as the types and contents of flavor-contributing alcohols and esters increased, which made flavored Zao-peppers more fragrant. The flavored Zao-peppers produced by the new processing formula has higher commodity value. Therefore, this study can be a reference for developing Zao-peppers industries in Yunnan and Guizhou provinces.

Key words： Zao-pepper; gas choromatography-mass spectrometry(GC-MS); high performance liquid chromatography(HPLC); volatile flavor compounds; organic acids

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