Optimization of Desalination Process of Tongchuan Mucor-Type Douchi by Response Surface Methodology and Analysis of Its Flavor
In order to reduce the salt content in Tongchuan Mucor-type Douchi,a desalination method using dialysis bag assisted ultrasound and adding trehalose as the desalination auxiliary agent is used to desalinate Tongchuan Mucor-type Douchi(salt content of 13.40％).On the basis of single factor test,the desalination process is optimized with salt content and sensory score as the response values,and the texture and flavor substances are analyzed.The results show that when the ultrasonic time is 59.89 min,the ultrasonic power is 168.35 W,the ultrasonic temperature is 30.35 ℃ and the addition amount of desalination auxiliary agent is 0.39％,the sensory score of Douchi after desalination is 86.12 points,the salt content is 4.12％,and the desalination effect is significant.Moreover,the Douchi desalinated under such conditions has intact particles,brown and yellow color,a unique sauce flavor of Tongchuan Douchi,and appropriate saltiness.The texture results show that after desalination,only the adhesion of Douchi decreases(P＜0.05),and the other indexes don't change significantly(P＞0.05).After desalination,the sweet and fragrant flavors of Douchi increase,the adverse sour and astringent flavors caused by ethyl linoleate,acetic acid and 3-methylbutyric acid in Douchi weaken,and the characteristic flavors of ethyl linolenate and ethyl oleate are lost.
NETL
NSTL
万方数据
维普
