黑胡椒酱杀菌条件及其稳定性的研究
|
摘要
目前工厂在生产黑胡椒酱的过程中,因加热杀菌和保藏等工序使酱料出现变稀和油脂析出的问题,严重影响酱料品质。文章对黑胡椒酱的杀菌条件及稳定性进行了研究,通过黏度、感官评价、菌落总数等指标确定最佳杀菌条件为121℃、10 min。并以蔗糖酯、单甘酯、卡拉胶及其复合乳化剂提高黑胡椒酱的稳定性,防止贮藏过程中油脂析出、酱料变稀。试验结果表明,0.2%蔗糖酯和0.45%单甘酯复合,0.4%蔗糖酯和0.14%卡拉胶复合,贮存30 d所得黑胡椒酱稳定性较好。试验结果为黑胡椒酱的工业化生产提供了一定的理论参考。
At present, the quality of the black pepper sauce is seriously affected by sterilization and preservation, which bring about the thinning of the sauce and oil layers in the production of black pepper sauce. In this paper, the sterilizing conditions and stability of black pepper sauce were investigated.The better thermization conditions were at 121 ℃ for 10 min according to results of viscosity, sensory evaluation and total numbers of colony. In addition, sucrose ester, glycerin glyceride, carrageenan and compound emulsifier were used as thickening agents to improve stability of black pepper sauce. The results showed that when 0.2% sucrose ester was combined with 0.45% monoglyceride, or 0.4% sucrose ester was combined with 0.14% carrageenan, the black pepper sauce maintained better stability after being stored for 30 days. The experimental results provide some theoretical references for industrial production of black pepper sauce.
At present, the quality of the black pepper sauce is seriously affected by sterilization and preservation, which bring about the thinning of the sauce and oil layers in the production of black pepper sauce. In this paper, the sterilizing conditions and stability of black pepper sauce were investigated.The better thermization conditions were at 121 ℃ for 10 min according to results of viscosity, sensory evaluation and total numbers of colony. In addition, sucrose ester, glycerin glyceride, carrageenan and compound emulsifier were used as thickening agents to improve stability of black pepper sauce. The results showed that when 0.2% sucrose ester was combined with 0.45% monoglyceride, or 0.4% sucrose ester was combined with 0.14% carrageenan, the black pepper sauce maintained better stability after being stored for 30 days. The experimental results provide some theoretical references for industrial production of black pepper sauce.
引文
[1]邬华松,杨建峰,林丽云.中国胡椒研究综述[J].中国农业科学,2009,42(7):2469﹣2480.
[2]王花俊,齐海英,张俊松.黑胡椒精油挥发性成分分析[J].中国调味品,2017,42(12):138﹣140.
[3]程斌.基于响应面分析方法的超声萃取黑胡椒子多酚工艺条件的优化[J].食品工业,2015,36(1):102﹣107.
[4]黄菲菲,谷风林,吴桂苹.不同加工方式黑胡椒产品风味品质分析[J].热带作物学报,2017,38(7):1359﹣1364.
[5]王晓琳.黑胡椒中胡椒碱的提取及抗氧化性研究[J].中国调味品,2017,42(9):51﹣54.
[6]黄菲菲,吴桂苹,李恒,等.4种方式制备的黑胡椒风味成分分析[J].食品工业科技,2017,38(9):261﹣267.
[7]李利华.黑胡椒提取物的抗氧化活性研究[J].中国调味品,2016,41(9):36﹣39.
[8]乔丽艳,罗断节,陈登峰,等.胡椒外用健康产品的开发研究[J].中国实用医药,2008,06(03):151﹣153.
[9]叶伟娟,吴少辉,于新.香蕉果酱加工工艺研究[J].广东农业科学,2010,(12):101﹣104.
[10]丁成翠,章程辉,牛雷.胡椒深化加工研究现状[J].广东农业科学,2011,(08):78﹣79.
[11]卢一,肖岚,何江红,等.黑胡椒牛排品质与嫩化效果的研究[J].食品科技,2011,36(5):140﹣143.
[12]Garima Sengar,Harish Kumar Sharma.Food caramels:areview[J].Journal of Food Science and Technology,2014,51(9):1686﹣1696.
[13]Lin Y Y,Hu Y H,Lin H T,et al.Inhibitory effects of propyl gallate n yrosinase and its application in ontrolling pericarp browning of harvested longan ruits[J].Journal of Agricultural and Food Chemistry,2013,61(11):2889﹣2895.
[2]王花俊,齐海英,张俊松.黑胡椒精油挥发性成分分析[J].中国调味品,2017,42(12):138﹣140.
[3]程斌.基于响应面分析方法的超声萃取黑胡椒子多酚工艺条件的优化[J].食品工业,2015,36(1):102﹣107.
[4]黄菲菲,谷风林,吴桂苹.不同加工方式黑胡椒产品风味品质分析[J].热带作物学报,2017,38(7):1359﹣1364.
[5]王晓琳.黑胡椒中胡椒碱的提取及抗氧化性研究[J].中国调味品,2017,42(9):51﹣54.
[6]黄菲菲,吴桂苹,李恒,等.4种方式制备的黑胡椒风味成分分析[J].食品工业科技,2017,38(9):261﹣267.
[7]李利华.黑胡椒提取物的抗氧化活性研究[J].中国调味品,2016,41(9):36﹣39.
[8]乔丽艳,罗断节,陈登峰,等.胡椒外用健康产品的开发研究[J].中国实用医药,2008,06(03):151﹣153.
[9]叶伟娟,吴少辉,于新.香蕉果酱加工工艺研究[J].广东农业科学,2010,(12):101﹣104.
[10]丁成翠,章程辉,牛雷.胡椒深化加工研究现状[J].广东农业科学,2011,(08):78﹣79.
[11]卢一,肖岚,何江红,等.黑胡椒牛排品质与嫩化效果的研究[J].食品科技,2011,36(5):140﹣143.
[12]Garima Sengar,Harish Kumar Sharma.Food caramels:areview[J].Journal of Food Science and Technology,2014,51(9):1686﹣1696.
[13]Lin Y Y,Hu Y H,Lin H T,et al.Inhibitory effects of propyl gallate n yrosinase and its application in ontrolling pericarp browning of harvested longan ruits[J].Journal of Agricultural and Food Chemistry,2013,61(11):2889﹣2895.