Application of Corn Fermentation Sauce Powder in Stewed Bitter Bamboo Shoots
The article mainly focuses on the effect of the addition of corn fermentation sauce powder on the flavor of stewed bitter bamboo shoots.The results showed that the contents of ammoniacal nitrogen,total nitrogen and total acid in the stewed bitter bamboo shoots increased gradually with the increase of the addition of corn fermentation sauce powder.Among them,the flavor enhancement effect was best when the addition amount of corn fermentation sauce powder was 1.5％.By amino acid analyzer,it was found that the content of fresh amino acids in the soup increased from 46.44％to 75.85％,the content of sweet amino acids increased by 19.46％,while the bitter amino acids decreased by 2.51％.The volatile components were detected by gas chromatography-tandem mass spectrometry and a total of 4 aldehydes,1 lipid,7 terpenes,1 furan,2 benzene-containing,15 hydrocarbons and 2 other compounds were detected,with benzaldehyde contributing the most to the aroma.The results may promote the development of corn fermented sauce powder in the field of flavorings.
万方数据
维普
