|
| 花椒调味油加工过程中品质变化分析 |
| Analysis of quality change of Zanthoxylum flavoring oil during processing |
| |
| DOI： |
| 中文关键词: 花椒调味油 脂肪酸 挥发性风味物质 酰胺类化合物 |
| 英文关键词:Zanthoxylum flavoring oil fatty acid volatile flavor substance amides |
| 基金项目:天津市科技计划项目(21YDTPJC00840)；天津市武清区科学技术发展计划项目(WQKJ202054)；天津市宝坻区农业科技计划项目（202103） |
| Author Name | Affiliation | | LI Hang1,2，SUN Jingxuan1,2，QIN Zeyu1,2，LI Yun3，LIAO Zhenyu4，HE Xinyi1,2 | 1.College of Food Science and Biotechnology, Tianjin Agriculture University, Tianjin 300392, China
2.Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin
300392, China
3.Guizhou Buyiliji Oil Tea Industry Co. ,Ltd. , Xingyi 552306, Guizhou, China
4. PONY Testing Technology (Tianjin) Co. , Ltd. ,Tianjin 300392,China |
|
| Hits: 517 |
| Download times: 374 |
| 中文摘要: |
| 为确定花椒调味油加工过程中的关键控制点，于花椒调味油生产企业现场取样，对浸提前（大豆油）、加热（180 ℃大豆油）、浸提24 h、浸提72 h、板框过滤、澄清、成品等7个工序间油样的基本理化指标（色泽、酸值、过氧化值、脂肪酸组成及含量、酰胺类化合物含量）及挥发性风味物质进行监测。结果表明：加工过程中随着花椒色素的溶出a*值总体呈下降趋势，酸值整体呈上升趋势，过氧化值在整个加工过程中呈波动趋势，酰胺类化合物含量呈先平缓后下降趋势，脂肪酸组成基本无差异；大豆油中检出8种挥发性风味物质，花椒调味油中检出13种挥发性风味物质，大豆油中以醛类化合物为主，花椒调味油中以醇类和烯烃类化合物为主，花椒调味油加工过程中各样品间气味差异较明显，在浸提及澄清过程中芳樟醇及柠檬烯等花椒调味油的重要呈味物质有一定程度损失，板框过滤对花椒调味油整体风味影响不大。由此可知，原料选择、浸提时间、过滤及澄清等工序为花椒调味油加工过程中关键控制点。 |
| 英文摘要: |
| In order to determine the critical control points in the processing of Zanthoxylum flavoring oil, samples were taken on site at Zanthoxylum flavoring oil production enterprises, including before extraction(soybean oil), heating(180 ℃ soybean oil), extraction time of 24 h, extraction time of 72 h, plate and frame filtration, clarification, and finished products, and the basic physicochemical indexes (color, acid value, peroxide value, composition and content of fatty acids, amides content) and volatile flavor substances of the samples were monitored. The results showed that during the processing of flavoring oil, the a* value generally decreased with the dissolution of Zanthoxylum pigment, the acid value generally increased, the peroxide value fluctuated, the amides content leveled off and then decreased, and there was no difference in the composition of fatty acids. Eight volatile flavor substances were detected in soybean oil, and thirteen volatile flavor substances were detected in Zanthoxylum flavoring oil. Aldehydes were the main compounds in soybean oil, and alcohols and olefins were the main compounds in Zanthoxylum flavoring oil. The odor difference between samples was obvious during processing of Zanthoxylum flavoring oil. In the process of extracting and clarifying, linalool, limonene and other important flavor substances of Zanthoxylum flavoring oil were lost to some extent, and plate and frame filtration had little effect on the overall flavor of Zanthoxylum flavoring oil. It can be seen that raw material selection, extraction time, filtration and clarification are the key control points during the processing of Zanthoxanthus flavoring oil. |
| 查看全文 View/Add Comment Download reader |
| Close |
|
|
|
