宫保鸡丁微波烹饪工艺优化及其挥发性风味物质分析

Optimization of processing technology of Kung Pao chicken by microwave and analysis of volatile flavor components

中文关键词:  宫保鸡丁  微波  气相色谱-离子迁移谱法  综合评价  蒸煮损失  挥发性风味物质

英文关键词:Kung Pao chicken  microwave  gas chromatography-ion mobility spectrometry  comprehensive score  cooking loss  volatile flavor components

中文摘要:

      目的 对比分析微波和炒制烹饪的宫保鸡丁菜肴挥发性香气成分的差异, 开发微波宫保鸡丁调理食品。方法 选取醋添加量、水淀粉添加量、微波功率、微波时间进行单因素试验, 以感官评分、蒸煮损失、色差为指标, 利用正交试验和综合评价优化宫保鸡丁微波烹饪工艺, 采用气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry, GC-IMS)分析微波和炒制烹饪宫保鸡丁挥发性风味物质差异。结果 当醋添加量12 g、水淀粉添加量10 g、微波功率700 W、微波时间为5 min时, 综合评分为0.70±0.05, 产品色香味俱佳。两种烹饪方法中, GC-IMS共鉴定出60种挥发性物质, 从指纹图谱和峰强度来看, 炒制的宫保鸡丁风味物质更丰富, 除了萜烯类, 醛类、醇类、酮类、酯类、含硫化合物、杂环类、酚类总峰强度皆高于微波烹饪的宫保鸡丁, 炒制和微波宫保鸡丁的关键风味物质相似, 其共有的关键风味化合物包括3-甲基丁醛、甲硫基丙醛、乙酸乙酯、莰烯、己醛、壬醛、二甲基二硫醚、2-乙基-3,5-二甲基吡嗪、3-羟基-2-丁酮、1,8-桉叶素等18种, 但贡献度差别明显。结论 炒制和微波两种烹饪方式对宫保鸡丁挥发性风味物质影响较大, 微波烹饪的宫保鸡丁的香气成分丰富度略差于炒制的宫保鸡丁。

英文摘要:

      Objective To compare the differences of volatile flavor components in Kung Pao chicken cooked by microwave and stir-frying, and develop the prepared food of Kung Pao chicken cooked by microwave. Methods The addition amount of vinegar, water starch, microwave power and microwave time were selected for single factor experiment with the sensory evaluation score, cooking loss and color difference as indicators. Then microwave processing technology of Kung Pao chicken was optimized by orthogonal test and comprehensive evaluation. Gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the differences of volatile flavor compounds between Kung Pao chicken cooked by microwave and stir-frying. Results When the addition of vinegar was 12 g, water starch was 10 g, microwave power was 700 W, and the microwave time was 5 min, the Kung Pao chicken was bright in color and rich in fragrance, and the comprehensive score was 0.70±0.05. In the 2 kinds of cooking methods, 60 kinds of volatile flavor compounds were identified by GC-IMS. According to the fingerprint and peak intensity, the volatile flavor compounds of stir-frying Kung Pao chicken were more abundant, and the total peak intensities of aldehydes, alcohols, ketones, esters, sulfur compounds, heterocyclic compounds and phenols were higher than those of microwave cooked Kung Pao chicken except for terpene. The key flavor compounds of stir-frying and microwave cooked Kung Pao chicken were similar, including 18 kinds of key flavor compounds, such as 3-methylbutanal, methional, ethyl acetate, camphene, hexanal, nonanal, dimethyl disulfide, 2-ethyl-3,5-dimethyl pyrazine, 3-hydroxy-2-butanone, 1,8-cineole-M, etc., but the difference in contribution was obvious. Conclusion Stir-frying and microwave cooking methods have great influence on the volatile flavor components of Kung Pao chicken, the flavor richness of Kung Pao chicken cooked by microwave is slightly worse than that cooked by stir-frying.