无油鱼酱酸火锅底料的研制及品质评价
Development and quality evaluation of oil-free sour fish sauce hotpot condiment
林莉 1董玮 2周婵 1严红光 1石敏 1吴笃琴3
作者信息
- 1. 凯里学院大健康学院,贵州凯里 556001
- 2. 凯里学院理学院,贵州凯里 556001
- 3. 贵州亮欢寨生物科技有限公司,贵州凯里 556001
- 折叠
摘要
为开发传统食品鱼酱酸的新产品,以鱼酱酸为原料,通过单因素试验结合响应面法优化无油鱼酱酸火锅底料的配方,并比较新产品与传统酸汤火锅底料的理化指标和香气特征.结果表明:当鱼酱酸和红酸汤总量为200.00 g,花椒为3.10 g、鱼香菜为0.70 g、红酸汤鱼酱酸质量比为5:10时,无油鱼酱酸火锅底料的感官总分最高,为85.53分.无油鱼酱酸火锅底料的蛋白质和总酸含量显著高于传统酸汤火锅底料(P＜0.05),而脂肪和还原糖含量显著低于传统酸汤火锅底料(P＜0.05).电子鼻分析表明无油鱼酱酸火锅底料的总体香味响应值均显著强于传统酸汤火锅底料(P＜0.05).综上,无油鱼酱酸火锅底料不仅风味突出,营养丰富,而且符合低脂低糖的健康饮食需求.
Abstract
To develop a new product for traditional food sour fish sauce,the formula for oil-free sour fish sauce hotpot condiment using sour fish sauce as the raw materials was optimized through single-factor experiments combined with response surface methodology.The physicochemical indexes and aroma characteristics of the new product and traditional sour soup hotpot condiments were compared.The results showed that when the to-tal amount of red sour soup and sour fish sauce is 200.00 g,with 3.10 g of Zanthoxylum bungeanum,0.70 g of Elshotzia cypriani,and a mass ratio of red sour soup and sour fish sauce of 5:10,the oil-free sour fish sauce hotpot condiment had the highest sensory score,reaching 85.53 points.The protein and total acid con-tent of oil-free sour fish sauce hotpot condiment were significantly higher than those of traditional sour soup hotpot condiment(P＜0.05),while the fat and reducing sugar were significantly lower than those of traditional sour soup hotpot condiment(P＜0.05).Electronic nose analysis indicated that the overall aroma response values of the oil-free sour fish sauce hotpot condiment were significantly stronger than those of the traditional sour soup hotpot condiment(P＜0.05).In conclusion,the oil-free sour fish sauce hotpot condiment not only has outstanding flavor,rich nutrition,but also meets the requirements of a low-fat and low-sugar healthy diet.
关键词
鱼酱酸/火锅底料/无油/响应面/电子鼻Key words
sour fish sauce/hotpot condiment/oil-free/response surface/electronic nose引用本文复制引用
基金项目
贵州省教育厅青年科技人才成长项目(黔教合KY字[2022]373)
凯里学院校级规划课题(2023XJGHYB07)
贵州省科技厅平台项目(黔科合平台人才[2020]1003号)
贵州省教育厅创新人才团队项目(黔教合人才团队字[2013]26号)
出版年
2024
NETL
NSTL
万方数据