不同热杀菌条件对酸辣花蛤酱风味品质的影响-《中国调味品》

文章信息/Info

Title:: Effect of Different Thermal Sterilization Conditions on Flavor Quality of Hot and Sour Clam Sauce

摘要:: 本文研究了不同杀菌条件对酸辣花蛤酱感官风味品质的影响。根据不同的杀菌条件将酸辣花蛤酱分为四组：A组（未杀菌）、B组（90℃/30 min）、C组（110℃/20 min）以及D组（115℃/15 min），通过菌落总数的测定判定各组杀菌效果。采用色差仪测定色泽变化、借助顶空固相微萃取-气相色谱-质谱（HS-SPME-GC-MS）联用结合电子鼻技术进行风味物质的测定，以此探究不同杀菌条件对酸辣花蛤酱感官风味品质的影响。结果表明：110℃/20 min杀菌条件是酸辣花蛤酱的最佳杀菌条件，此条件下酸辣花蛤酱杀菌效果较好，色泽变化小且挥发性风味物质的损失较小。

Abstract:: In this paper, the effects of different sterilization conditions on flavor quality of hot and sour clam sauce were studied.It was divided into four groups according to different sterilization conditions: group A(unsterilized), group B (90℃/30 min), group C (110℃/20 min) and group D (115℃/15 min). The germicidal effect of each group was determined by the determination of the total number of bacteria. Measurement of Color Change by Color Difference Meter. Headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with electronic nose technology was used for the determination of flavor substances. The purpose of this study was to explore the effects of different sterilization conditions on flavor quality of hot and sour clam sauce. The results showed that the best sterilization condition was 110℃/20 min. Under this condition, the sauce had good germicidal efficacy, little color change and little loss of volatile flavor substances.