荔浦芋扣肉调味汁配方优化及挥发性风味分析

Formulation optimization and volatile flavor analysis of Lipu taro braised pork sauce

中文关键词:  荔浦芋扣肉  调味汁  模糊数学  响应面法  气相色谱-质谱法

英文关键词:Lipu taro braised pork  sauce  fuzzy mathematics  response surface method  gas chromatography-mass spectrometry

中文摘要:

      目的 优化荔浦芋扣肉调味汁配方, 并对最优配方调味汁进行挥发性风味物质的鉴定分析。方法 以桂林三花酒、四方井腐乳、生抽和五香精油等为原料, 以色差和感官评分为指标, 通过单因素试验和模糊数学综合评价法结合响应面试验对调味汁配方进行优化, 并对其感官品质和理化指标进行测定, 并通过气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)对其挥发性风味物质进行鉴定并分析。结果 得出荔浦芋扣肉调味汁的最佳配方为: 三花酒18 g、生抽11 g、腐乳27 g、五香精油2 g、食盐4 g、白糖5 g、鸡精5 g、生姜10 g、葱白15 g。各因素对调味汁品质的影响程度依次为: 三花酒添加量>生抽添加量>腐乳添加量。最佳配方制作的调味汁颜色明亮、有光泽, 口感丰富, 酒香味纯正, 腐乳风味浓郁, 感官评分为87.7±0.52。其卫生指标和污染物指标均符合国家标准。从调味汁中共鉴定出48种化合物, 包括醛类6种、醇类8种、酯类14种、碳氢化合物16种、醚类2种、酚类2种, 占总挥发性物质的98.2%。结论 本研究所优化的荔浦芋扣肉调味汁品质优良, 各项指标均符合国家标准, 其主体挥发性物质为醇类物质和醚类, 本研究可为荔浦芋扣肉调味汁及相关复合调味汁规模化生产中的风味定向调控提供参考。

英文摘要:

      Objective To optimize the formulation of Lipu taro braised pork sauce, identify and analyze the volatile flavor substances of the sauce under the optimal process. Methods Using Guilin Sanhua wine, Sifang fermented bean curd, light soy sauce and five essential oils as raw materials, the sauce formula was optimized through single factor test and fuzzy mathematical comprehensive evaluation combined with response surface test with color difference and sensory score as indexes, and the sensory quality and physical and chemical indexes were determined. The volatile flavor compounds were identified and analyzed by gas chromatography-mass spectrometry (GC-MS). Results It was concluded that the best formula of Lipu taro braised pork sauce was: Sanhua wine 18 g, light soy sauce 11 g, fermented bean curd 27 g, five essential oil 2 g, salt 4 g, white sugar 5 g, chicken essence 5 g, ginger 10 g, scallion white 15 g. The influence degree of each factor on the sauce quality was as follows: Sanhua wine additive amount>light soy sauce additive amount>fermented bean curd additive amount. The sauce made with the best formula was bright in color, shiny, rich in taste, pure in wine flavor, rich in fermented bean curd flavor, and the sensory score was 87.7±0.52. The health index and pollutant index were all met the national standard. A total of 48 compounds were identified in the sauce, including 6 kinds of aldehydes, 8 kinds of alcohols, 14 kinds of esters, 16 kinds of hydrocarbons, 2 kinds of ethers and 2 kinds of phenols, accounting for 98.2% of the total volatile substances. Conclusion Lipu taro braised pork sauce optimized in this study has good quality, all indexes are in line with national standards, and its main volatile substances are alcohols and ethers. This study can provide reference for flavor orientation control in large-scale production of Lipu taro braised pork sauce related complex sauce.