[1]陈艳,饶朝龙.新型藤椒酱加工工艺的研究[J].中国调味品,2019,(02):114-117.
 Research on processing technology of new rattan pepper sauce[J].CHINA CONDIMENT,2019,(02):114-117.
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新型藤椒酱加工工艺的研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年02期
页码:
114-117
栏目:
出版日期:
2019-02-20

文章信息/Info

Title:
Research on processing technology of new rattan pepper sauce
作者:
陈艳饶朝龙
文献标志码:
A
摘要:
目的:以鲜藤椒为主要原料,研制出一款麻香浓厚、麻味适宜的新型藤椒酱。方法:以感官评分为标准,采用正交试验确定藤椒酱的最佳配方;通过观察藤椒酱析糖、析水情况,颜色和气味变化及粘度值来确定最佳杀菌工艺条件;将藤椒酱分别于冷藏、冷冻及连续加热三种方式观察其稳定性;采用有机溶剂提取法和甲醛滴定法测定藤椒酱中麻味成分酰胺类物质的含量。结果:藤椒酱的最佳配方为:以15g藤椒果皮为基准,水与藤椒果皮的最佳比例为2:1,白砂糖2.4g,食盐1.6g,白醋0.3g,白酒0.5g,植物油1g,羧甲基纤维素钠2g,D-异抗坏血酸钠0.16g;最佳杀菌条件80~85℃保持20min;藤椒酱具有较好的稳定性,在低温冷藏或冷冻及连续加热条件下未发生破乳现象;藤椒酱总酰胺含量为4.2mg.g-1,而藤椒鲜果的总酰胺含量为5.14mg.g-1。结论:基于最佳配方所研制的藤椒酱颜色翠绿、麻香浓郁悠长、麻度适中、质地均一、组织细腻,稳定性较好,符合我国调味酱的发展方向,市场前景广阔。
Abstract:
Objective: The new type of rattan pepper sauce has been developed with rattan pepper as the raw material, which is rich in sesame flavor. Methods: Through the sensory evaluation, orthogonal experiment was used to obtain the best formula of rattan pepper sauce. The optimum germicidal process was determined by observing sugar and water analysis, color and smell change and viscosity. The stability of rattan pepper sauce was observed by refrigeration, freezing and continuous heating. Organic solvent extraction and formaldehyde titration were used to determine the content of amide-flavoured ingredients in rattan pepper sauce. Results: The best formula of rattan pepper sauce is: based on the peel of 15g of rattan pepper, the best ratio of water and the peel of rattan pepper 2:1, granulated sugar 2.4g, salt 1.6g, white vinegar 0.3g, liquor 0.5g, vegetable oil 1g, sodium carboxymethyl cellulose 2g, D-isoascorbic acid sodium 0.16g; The best sterilization condition is 80 ~ 85℃ keeping 20 min; the rattan pepper sauce has good stability and no demulsification occurred in cold storage or freezing and continuous heating. The total amide content of rattan pepper sauce was 4.2mg.g-1, while the total amide content of rattan pepper was 5.14mg.g-1. Conclusion: Based on the best formula, the rattan pepper sauce is green in color, long and long in flavor, moderate in flax, uniform in texture, fine in texture, stable, which is in line with the development direction of China’’’’’’’’s sauce and has a broad market prospect.
更新日期/Last Update: 2019-03-18