摘要
以天麻、山药、辣椒、藤椒、茴香、肉桂、丁香等为原辅料,开发一款复合调味酱产品.以感官评分为评价指标,通过单因素试验和正交试验,研究天麻浆、食用油、黄豆酱、辣椒粉、香辛料、食盐和白砂糖的添加量对调味酱感官品质的影响,确定天麻山药调味酱的最佳配方,并采用GC-MS进一步分析调味酱的挥发性风味成分.结果表明,调味酱的最佳配方为天麻浆添加量25％、食用油添加量60％、黄豆酱添加量48％、辣椒粉添加量15％、香辛料添加量6％、食盐添加量3％、白砂糖添加量6％(以50 g山药粒为基本质量计),制得的复合调味酱口感油润、麻辣适宜、香气协调.测定复合调味酱的可溶性固形物含量为(2.2±0.2)％(20 ℃),总糖含量为(11.5±0.3)％,总酸含量为(0.12±0.01)g/kg,共鉴定出15种挥发性成分,占比最大的为醚类成分.
Abstract
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.
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