两种加工方法对糟辣椒风味及产品质量的影响
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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。
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.
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.
引文
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[14]畅功民,张春杰,张敏,等.乳酸菌在食醋酿造中的应用[J].江苏调味副食品,2016(4):1-4.
[15]刘子菱,李影,韩立杰,等.韩国传统辣椒酱的功能性[J].食品科技,2014,39(3):254-260.
[16]熊瑛,寻思颖,孙棣,等.高效液相色谱法测定酸汤中的有机酸[J].中国调味品,2012,37(7):71-73.
[17]潘慧青,曹钰,石慧媛,等.黄酒酿造后工艺对氨基酸态氮生成的影响[J].食品与生物技术学报,2016,35(2):145-149.
[18] KOBAYASHI Y,HABARA M,IKEZAZKI H,et al. Advanced taste sensors based on artificial lipids with global selectivity to basic taste qualities and high correlation to sensory scores[J]. Sensors,2010,10(4):3 411-3 443.
[19]张晓鸣,夏书芹,贾承胜.食品风味化学[M].北京:中国轻工业出版社,2016.
[20]邢玉晓,刘方菁,丁涌波,等.石柱主栽朝天红辣椒腌制加工适性研究[J].食品工业科技,2015,36(12):113-121.
[21]刘艳敏,吴拥军,王亚娟,等.贵州油辣椒挥发性风味物质分析[J].食品科学,2013,34(20):221-227.
[22]丁筑红,刘海,郑文宇,等.染菌培养干辣椒挥发性风味化合物的分析及变化特征[J].食品科学,2013,34(10):130-134.
[23]尹显洪.醇类香料的合成及其结构与香气特征的关系[J].广西民族学院学报,1996,2(1):74-78.
[24]欧阳晶,苏悟,陶湘林,等.辣椒发酵过程中挥发性成分变化研究[J].食品与机械,2012,28(6):55-58.
[25]陈尚钘,赵玲华,徐小军.天然芳樟醇资源及其开发利用[J].林业科技开发,2013,27(2):13-17.
[26]唐鑫,夏延斌,吴灿.辣椒汁发酵过程中挥发性成分的变化[J].食品科学,2014,35(16):197-201.
[27]乔宇,谢笔钧,张妍,等.三种温州蜜柑果实香气成分的研究[J].中国农业科学,2008,41(5):1 452-1 458.
[28]周海洋,王士敏,于金侠,等.一种快速测量白酒中棕榈酸乙酯的方法[J].酿酒科技,2014(10):120-122.
[29]黄著,彭熙敏,刘超兰,等.郫县豆瓣挥发性香气成分剖析及其在陈酿过程中的变化研究[J].中国调味品,2009,34(3):106-111.
[30]黄志红,高静,周丽亚,等.乳酸乙酯合成研究现状与发展趋势[J].化工进展,2009,28(1):150-154.
[31]补朝阳.乙酸异戊酯的合成[J].化学研究,2012,23(6):56-57; 63.
[32]林宇山,岑泳延.对猪肉风味的探讨[J].食品工业科技,2006,27(9):194-197.
[33]吴昊,许时婴.牛肉风味料的香气成分[J].无锡轻工大学学报,2000,20(2):158-163.
[34] LAURA C,FELIPE A J,JUAN C. Characterisation of aroma active compounds of Spanish saffron by gas chromatography-olfactometry:quantitative evaluation of the most relevant aromatic compounds[J]. Food Chemistry,2011,127(4):1 866-1 871.
[35]孙崇鲁,黄克瀛,陈丛瑾,等.异松油烯空气氧化产物的GC-MS分析[J].化学研究,2007(1):64-66.
[36]张纯.动态顶空进样法分析月盛斋的挥发性风味组分[J].食品与发酵工业,1994,4(2):47-53.
[37]胡兴鹏,周华,杜阳敏,等.蒜氨酸的热分解及其机理分析[J].食品科学,2017,38(3):64-68.
[38] RODE H R,FEHRMAN C E,BLAIR A D,et al. Evaluation of the significance of the maillard browning reaction,caramelization, and flavor development in beef steaks[J]. Meat Science,2016,112:152-156.
[39]赵改名.肉桂添加量对卤鸡腿肉挥发性风味成分的影响[J].食品与发酵工业,2013,39(6):34-40.
[2]谢田,赖萍,赖立惠,等.脱氢醋酸钠对糟辣椒发酵及保藏品质的影响[J].贵州农业科学,2008(2):151-154.
[3]李达,王知松,杨咏鹃,等.壳聚糖对糟辣椒发酵作用及保藏特性影响[J].食品研究与开发,2009,30(7):136-140.
[4]陈明珍,谭书明.糟辣椒复合防腐剂配方的优化[J].食品与发酵工业,2014,40(1):107-112; 118.
[5]王晓芸,丁筑红,吴彩云,等.外源乳酸对糟辣椒发酵品质的影响[J].食品科学,2013,34(19):224-228.
[6] VAZ J M. Screening direct analysis of pahs in atmospheric particulate matter with spme[J]. Talanta,2003,60(4):687-693.
[7] WANG C,LIU L,ZHANG Z,et al. Magnetic biomass activated carbon-based solid-phase extraction coupled with high performance liquid chromatography for the determination of phenylurea herbicides in bottled rose juice and water samples[J]. Food Analytical Methods,2016,9(1):80-87.
[8] LIN H H,SUNG Y H,HUANG S D. Solid-phase microextraction coupled with high-performance liquid chromatography for the determination of phenylurea herbicides in aqueous samples[J]. Journal of Chromatography. A,2003,1012(1):57-66.
[9]梁庆优,马培恰,王波,等.广东不同产地柠檬果肉中挥发性风味物质比较和柠檬烯测定方法的研究[J].广东农业科学,2014,41(8):116-121.
[10] CHINNICI F,SPINABELLI U,RIPONI C,et al. Optimization of the determination of organic acids and sugars in fruit juices by ion-exclusion liquid chromatography[J].Journal of Food Composition and Analysis, 2005,18(23):121.
[11]萨仁高娃,胡文忠,姜爱丽,等.辣椒营养保健功能及辣椒食品的研究进展[J].食品工业科技,2012,33(15):371-375.
[12] XAVIER A A O,PEREZ-GALVEZ A. Peppers and chilies[J]. Encyclopedia of Food and Health,2016,301:305.
[13]熊学斌,夏延斌,邓后勤,等.不同干制工艺对野山椒粉挥发性成分的影响[J].湖南农业大学学报(自然科学版),2012,38(1):106-111.
[14]畅功民,张春杰,张敏,等.乳酸菌在食醋酿造中的应用[J].江苏调味副食品,2016(4):1-4.
[15]刘子菱,李影,韩立杰,等.韩国传统辣椒酱的功能性[J].食品科技,2014,39(3):254-260.
[16]熊瑛,寻思颖,孙棣,等.高效液相色谱法测定酸汤中的有机酸[J].中国调味品,2012,37(7):71-73.
[17]潘慧青,曹钰,石慧媛,等.黄酒酿造后工艺对氨基酸态氮生成的影响[J].食品与生物技术学报,2016,35(2):145-149.
[18] KOBAYASHI Y,HABARA M,IKEZAZKI H,et al. Advanced taste sensors based on artificial lipids with global selectivity to basic taste qualities and high correlation to sensory scores[J]. Sensors,2010,10(4):3 411-3 443.
[19]张晓鸣,夏书芹,贾承胜.食品风味化学[M].北京:中国轻工业出版社,2016.
[20]邢玉晓,刘方菁,丁涌波,等.石柱主栽朝天红辣椒腌制加工适性研究[J].食品工业科技,2015,36(12):113-121.
[21]刘艳敏,吴拥军,王亚娟,等.贵州油辣椒挥发性风味物质分析[J].食品科学,2013,34(20):221-227.
[22]丁筑红,刘海,郑文宇,等.染菌培养干辣椒挥发性风味化合物的分析及变化特征[J].食品科学,2013,34(10):130-134.
[23]尹显洪.醇类香料的合成及其结构与香气特征的关系[J].广西民族学院学报,1996,2(1):74-78.
[24]欧阳晶,苏悟,陶湘林,等.辣椒发酵过程中挥发性成分变化研究[J].食品与机械,2012,28(6):55-58.
[25]陈尚钘,赵玲华,徐小军.天然芳樟醇资源及其开发利用[J].林业科技开发,2013,27(2):13-17.
[26]唐鑫,夏延斌,吴灿.辣椒汁发酵过程中挥发性成分的变化[J].食品科学,2014,35(16):197-201.
[27]乔宇,谢笔钧,张妍,等.三种温州蜜柑果实香气成分的研究[J].中国农业科学,2008,41(5):1 452-1 458.
[28]周海洋,王士敏,于金侠,等.一种快速测量白酒中棕榈酸乙酯的方法[J].酿酒科技,2014(10):120-122.
[29]黄著,彭熙敏,刘超兰,等.郫县豆瓣挥发性香气成分剖析及其在陈酿过程中的变化研究[J].中国调味品,2009,34(3):106-111.
[30]黄志红,高静,周丽亚,等.乳酸乙酯合成研究现状与发展趋势[J].化工进展,2009,28(1):150-154.
[31]补朝阳.乙酸异戊酯的合成[J].化学研究,2012,23(6):56-57; 63.
[32]林宇山,岑泳延.对猪肉风味的探讨[J].食品工业科技,2006,27(9):194-197.
[33]吴昊,许时婴.牛肉风味料的香气成分[J].无锡轻工大学学报,2000,20(2):158-163.
[34] LAURA C,FELIPE A J,JUAN C. Characterisation of aroma active compounds of Spanish saffron by gas chromatography-olfactometry:quantitative evaluation of the most relevant aromatic compounds[J]. Food Chemistry,2011,127(4):1 866-1 871.
[35]孙崇鲁,黄克瀛,陈丛瑾,等.异松油烯空气氧化产物的GC-MS分析[J].化学研究,2007(1):64-66.
[36]张纯.动态顶空进样法分析月盛斋的挥发性风味组分[J].食品与发酵工业,1994,4(2):47-53.
[37]胡兴鹏,周华,杜阳敏,等.蒜氨酸的热分解及其机理分析[J].食品科学,2017,38(3):64-68.
[38] RODE H R,FEHRMAN C E,BLAIR A D,et al. Evaluation of the significance of the maillard browning reaction,caramelization, and flavor development in beef steaks[J]. Meat Science,2016,112:152-156.
[39]赵改名.肉桂添加量对卤鸡腿肉挥发性风味成分的影响[J].食品与发酵工业,2013,39(6):34-40.