Development of Zanthoxylum Semisolid Seasoning and Its Sterilization Process
In this paper,fresh Zanthoxylum semisolid seasoning was prepared,the formulation optimization and sterilization process were studied.Through the sensory evaluation,the formula optimization were confirmed as thickener(Gellan gum and CMC are compounded at 3∶7)mass fraction 1.0%,γ-cyclodextrin mass fraction 0.8%and salt mass fraction 5.0%.By comparing the changes of microorganism,sensory score,total fagaramide,volatile flavoured compounds in fresh Zanthoxylum semisolid seasoning,the best sterilization technology was confirmed as 500 MPa maintaining for 15～20 minutes.Using the high temperature preservation test,the shelf-life at(37±1)℃was 20 d.
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