低盐紫苏虾酱制备工艺优化及其挥发性风味物质分析
Optimization of Low Salt Perilla Shrimp Paste and Analysis of Its Volatile Flavor Compounds
戴国伟 1金晓阳1
作者信息
- 1. 浙江旅游职业学院,浙江杭州 311231;浙江省文化和旅游发展研究院,浙江杭州 311231
- 折叠
摘要
本研究以东方白虾和紫苏为原料,通过传统制备结合添加曲种协同发酵的方法制备了低盐紫苏虾酱,研究了紫苏添加量、盐添加量、发酵时间和曲种接种量对低盐紫苏虾酱配方的影响.利用Box-Behnken得到的最佳工艺预测方案并基于实际生产条件对预测工艺条件进行修正,结果表明,加曲协同发酵能有效降低盐的添加量,即固定虾的添加量 300 g,当紫苏添加量 35%、盐添加量 10%、曲种接种量 3.5%,在 32℃发酵时间 5 d条件下,制备的低盐紫苏虾酱感官评分达到 87.94;挥发性风味物质相对含量占 97.82%,其中酯类 6种,醇类 11种,酸类9种,醛类 5种;氨基酸态氮、盐分、蛋白质、水分和灰分等含量均达到SC/T 3602-2016行业标准要求,其中盐分含量为 106 mg/100 g,低于GB/T 23789-2009国家标准中对于盐分含量不高于 120 mg/100 g的要求,与市场上的产品相比具有低盐、高蛋白的特点.本研究的配方产品属于低盐食品,既保留了虾酱鲜醇适口的特点,又揉入了微辛淡甜的紫苏芳香.
Abstract
This study developed a low-salt Perilla shrimp paste by combining traditional preparation with the addition of yeast strain co-fermentation using oriental white shrimp and Perilla as raw materials.The effects of Perilla addition,salt addition,fermentation time and inoculation amount of koji seeds on the formula of low-salt Perilla shrimp paste were studied utilize the optimal process prediction obtained from Box-Behnken and make adjustments to the predicted process conditions based on actual production conditions.The results showed that the co-fermentation with yeast could effectively reduce the amount of salt added.The results indicated that the amount of shrimp added was fixed at 300 g.The sensory evaluation of the low-salt Perilla shrimp paste prepared under the conditions of 35%Perilla addition,10%salt addition,and 3.5%yeast inoculation was 87.94 under the conditions of fermentation time of 5 d at 32℃.Its relative content of volatile flavor substances reached 97.82%,including 6 esters,11 alcohols,9 acids and 5 aldehydes.The contents of amino acid nitrogen,salt,protein,moisture and ash all met the requirements of SC/T 3602-2016 industry standard.Among them,the salt content was 106 mg/100 g,which was lower than the requirement of GB/T 23789-2009 national standard for salt content not higher than 120 mg/100 g.Compared to products in the market,it featured low salt and high protein content.The formulated products in this study are low-salt foods.It combines the freshness and flavor of shrimp paste with the slightly pungent and sweet aroma of Perilla.
关键词
紫苏虾酱/低盐食品/调味品/工艺优化/风味分析Key words
Perilla shrimp paste/low-salt food/condiment/technology optimization/flavor analysis引用本文复制引用
基金项目
全国轻工职业教育教学指导委员会课题(QGJY2022153)
出版年
2024
国家科技期刊平台
NSTL
万方数据