罗定豆豉原料及烹饪的品质特性
Luoding Douchi Raw Materials and Quality Characteristics of Cooked Luoding Douchi
胡术月 1李汴生 2林玲莉 1杨双艳 1张鉴国 3廖荣标3
作者信息
- 1. 喀什大学生命与地理科学学院,新疆喀什 844008
- 2. 喀什大学生命与地理科学学院,新疆喀什 844008;华南理工大学食品科学与工程学院,广州 510641
- 3. 罗定市福第豆豉鸡产业园,广东云浮 527299
- 折叠
摘要
通过理化指标、感官评价、电子鼻与气相色谱-质谱联用等方式,探究罗定豆豉(L1、L2、L3、L4)与阳江豆豉(Y1)的原料及烹饪品质.比较水煮与爆香工艺处理后的罗定豆豉的感官评分,进而研究烹饪后罗定豆豉的游离氨基酸含量与风味物质的变化.结果表明,罗定豆豉的鲜味氨基酸、甜味氨基酸含量比阳江豆豉分别高2.056,0.757 mg/g;罗定豆豉的最佳烹饪方式为爆香16 s;电子鼻与SPME-GC-MS结果表明,爆香的罗定豆豉风味物质主要为硫化物与烷类.该研究可为罗定豆豉产品及应用提供一定的理论参考.
Abstract
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.
关键词
罗定豆豉/阳江豆豉/氨基酸态氮/游离氨基酸/挥发性风味物质Key words
Luoding Douchi/Yangjiang Douchi/amino acid nitrogen/free amino acids/volatile flavor substances引用本文复制引用
基金项目
广东省重点领域研发计划项目(2019B02021002)
出版年
2024
NETL
NSTL
维普
万方数据