Luoding Douchi Raw Materials and Quality Characteristics of Cooked Luoding Douchi
The raw materials and cooking quality of Luoding Douchi(L1,L2,L3,L4)and Yangjiang Douchi(Y1)are studied through physicochemical indexes,sensory evaluation,electronic nose and gas chromatography-mass spectrometry.The sensory scores of Luoding Douchi after boiling and stir-frying are compared,and then the changes of free amino acids'content and flavor substances of Luoding Douchi after cooking is studied.The results show that the content of umami and sweet amino acids in Luoding Douchi is 2.056,0.757 mg/g higher than that of Yangjiang Douchi.The best cooking method for Luoding Douchi is stir-frying for 16 s.The results of electronic nose and SPME-GC-MS show that the main changes in flavor substances of stir-fried Luoding Douchi are sulfides and alkanes.This study can provide some theoretical references for the products and applications of Luoding Douchi.
NETL
NSTL
万方数据
维普
