Preparation and Flavor Composition Analysis of Gastrodia elata and Yam Compound Sauce
With Gastrodia elata,yam,chili,Zanthoxylum armatum,fennel,cinnamon and clove as the raw and auxiliary materials,a type of compound sauce product is developed.With sensory score as the evaluation index,single factor test and orthogonal test are conducted to study the effect of the addition amount of Gastrodia elata pulp,edible oil,soybean paste,chili powder,spices,salt and white granulated sugar on the sensory quality of the sauce and determine the optimal formula for Gastrodia elata and yam compound sauce,and the volatile flavor components of the sauce are further analyzed by GC-MS.The results show that the optimal formula for the sauce is 25％Gastrodia elata pulp,60％edible oil,48％soybean paste,15％chili powder,6％spices,3％salt and 6％white granulated sugar(calculated based on the basic weight of 50 g yam granules).The compound sauce prepared with this formula has a smooth and creamy taste,suitable numb taste and spiciness,and a harmonious aroma.The content of soluble solids of the sauce is determined to be(2.2±0.2)％(at 20 ℃),the total sugar content and total acid content are(11.5±0.3)％and(0.12±0.01)g/kg respectively.A total of 15 volatile components are identified,with ethers accounting for the largest proportion.
万方数据
维普
