摘要
该研究根据前期单因素实验结果确定3组复合优化减盐工艺,通过减盐蚕豆酱的主要理化指标测定结果,确定组合2(氯化钾替代10％、降低40％盐水浓度、添加5×105 CFU/g的S酵母)为最优复合减盐工艺.选择组合2优化减盐蚕豆酱并与市售低盐蚕豆酱进行挥发性风味物质和滋味对比分析.风味分析结果表明,优化后的减盐蚕豆酱醇类和酯类化合物种类更多,醇类和醛类化合物相对含量更高.根据维恩分析得到两种蚕豆酱中存在37种相同的挥发性风味物质,复合优化减盐蚕豆酱含有43种差异性挥发代谢物,市售低盐蚕豆酱含有31种差异性挥发代谢物.通过聚类分析找到了19种典型差异性挥发代谢物,包括乙酸乙酯、苯乙醇、异戊醇、苯乙醛、异戊酸等,其中乙醇和异戊醇赋予了蚕豆酱浓郁的醇香.
Abstract
In this study,three groups of optimized composite salt reduction processes are determined based on the results of previous single factor experiments,and through the detection results of main physicochemical indexes of salt-reduced broad bean paste,it is determined that combination 2 (substituting 10％ potassium chloride,reducing the concentration of brine by 40％,and adding 5×105 CFU/g S yeast) is the optimal composite salt reduction process. Select combination 2 to optimize salt-reduced broad bean paste,and the volatile flavor substances and taste are compared and analyzed compared with those of commercially available low-salt broad bean paste. The results of flavor analysis show that the optimized salt-reduced broad bean paste has more kinds of alcohols and esters,and higher relative content of alcohols and aldehydes. According to Venn's analysis,37 kinds of same volatile flavor substances are obtained in the two kinds of broad bean paste,and the optimized composite salt-reduced broad bean paste contains 43 kinds of differentiated volatile metabolites,while the commercially available low-salt broad bean paste contains 31 differentiated volatile metabolites. Through cluster analysis,19 kinds of typical differentiated volatile metabolites are found,including ethyl acetate,phenethyl alcohol,isoamyl alcohol,phenylacetaldehyde,isovaleric acid,etc.,among which,ethanol and isoamyl alcohol give the broad bean paste a strong mellow aroma.
维普
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