[1]侯智勇,王泽盛等.酒类对四川醉虾品质的影响研究[J].中国调味品,2021,46(4):114-118.
 The influence of alcohol on the quality of Sichuan drunken shrimp[J].CHINA CONDIMENT,2021,46(4):114-118.
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酒类对四川醉虾品质的影响研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年4期
页码:
114-118
栏目:
出版日期:
2021-04-09

文章信息/Info

Title:
The influence of alcohol on the quality of Sichuan drunken shrimp
作者:
侯智勇王泽盛等
文献标志码:
A
摘要:
为提高四川醉虾的食用品质与安全,以感官品质、硬度、弹性、咀嚼性、色差、菌落总数为指标,结合电子舌技术,探究了不同度数的酒对四川醉虾醉制过程中品质变化的影响。结果显示,加酒后的四川醉虾在1h时感官品质出现上升,感官品质整体下降速度低于对照组。41%vol白酒加工的四川醉虾,在各时间点感官品质优于其他样品,在醉制1h时综合感官品质最佳。随着醉制时间的延长,四川醉虾硬度、弹性、咀嚼性指标值均呈下降趋势,L*、a*、b*vol白酒制作的醉虾,在不同的醉制时间,电子舌能明显区分其滋味轮廓。研究对四川醉虾的提质保鲜具有指导作用。
Abstract:
In order to improve the food quality and safety of Sichuan drunken shrimp, the effects of different degrees of alcohol by volume(ABV) on the quality changes of Sichuan drunken shrimp were explored by taking sensory quality, hardness,elasticity, chewability, color difference and total number of colonies as indicators and combining with electronic tongue technology.The results showed that the sensory quality of sichuan drunken shrimp increased at 1 hour and the overall rate of sensory quality decline was lower than that of the control group.Sichuan drunken shrimp made with 41%vol liquor had better sensory quality than other samples at all time points,and had the best comprehensive sensory quality when soak in wine for 1 hour. The hardness, elasticity, chewability and color index of Sichuan drunken shrimp all decreased,the L *, a *, b * value increases gradually with the time of soak in wine increases. Compared with the control group, the addition of alcohol could effectively delay the deterioration of texture and color quality of Sichuan drunken shrimp, the total number of bacterial colonies decreased to different degrees, and the higher the ABV, the more obvious the inhibition effect. The electronic tongue can clearly distinguish the flavor profile of the Sichuan drunken shrimp made with 41%vol liquor at different time of soak in wine.The study has a guiding effect on the quality improvement and freshness of Sichuan drunken shrimp.
更新日期/Last Update: 2021-04-09