热辅助超高压对复合甜面酱品质特性的影响

该文分别从流变、色差、风味及脂肪酸组成等方面展开试验，旨在研究热辅助超高压技术对甜面酱感官品质等品质特性的影响。结果表明，复合甜面酱经热辅助超高压处理后，黏度降低，并随着压力增加，黏度逐渐下降。经300 MPa和400 MPa处理后的样品的黏度变化小于500 MPa处理的样品。经过加压处理后，甜面酱的色差值（ΔE）发生显著变化，棕色指数（browning index, BI）下降，但亮度（L＊）和红绿色度值（a＊）无显著变化（P＆gt;0.05）。复合甜面酱中的挥发性风味物质以醛类、酯类为主，酯类含量在高压处理后减少。此外，400 MPa 的热辅助超高压处理并没有对脂肪酸的组成和含量造成较大的...

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Bibliographic Details
Published in农业工程学报 Vol. 31; no. 1; pp. 326 - 332
Main Author 陈静 任欣 娄阁 沈群
Format Journal Article
LanguageChinese
Published 中国农业大学食品科学与营养工程学院，北京 100083 2015
国家果蔬加工工程技术研究中心，北京 100083%中国农业大学食品科学与营养工程学院,北京,100083
Subjects
复合甜面酱
杀菌
热辅助超高压
脂肪酸组成
色差
风味
黏度
杀菌
黏度
color change
fatty acid composition
色差
high-pressure thermal sterilization (HPTS)
复合甜面酱
flavor
viscosity
compound fermented wheat flour paste
风味
sterilization
热辅助超高压
脂肪酸组成
Online AccessGet full text
ISSN1002-6819
DOI10.3969/j.issn.1002-6819.2015.01.043

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Summary:该文分别从流变、色差、风味及脂肪酸组成等方面展开试验，旨在研究热辅助超高压技术对甜面酱感官品质等品质特性的影响。结果表明，复合甜面酱经热辅助超高压处理后，黏度降低，并随着压力增加，黏度逐渐下降。经300 MPa和400 MPa处理后的样品的黏度变化小于500 MPa处理的样品。经过加压处理后，甜面酱的色差值（ΔE）发生显著变化，棕色指数（browning index, BI）下降，但亮度（L＊）和红绿色度值（a＊）无显著变化（P＆gt;0.05）。复合甜面酱中的挥发性风味物质以醛类、酯类为主，酯类含量在高压处理后减少。此外，400 MPa 的热辅助超高压处理并没有对脂肪酸的组成和含量造成较大的影响。由此得知，400 MPa、45℃、10 min的热辅助超高压处理可以较好地保护复合甜面酱质地、色泽、风味等方面的品质。为热辅助超高压技术对复合调味酱的进一步研究及工业化生产提供了理论依据。
Bibliography:11-2047/S
sterilization; viscosity; flavor; compound fermented wheat flour paste; high-pressure thermal sterilization （HPTS）;color change; fatty acid composition
Compound fermented wheat flour paste is favored by Chinese consumers as a traditional condiment, which is made of fermented wheat flour by Aspergillus oryzae. During the fermentation process, sterilization plays a key role, because the compound fermented wheat flour paste is prone to getting polluted. Heat sterilization is a conventional and simple method to kill the microorganisms in the products. However, the method has undesirable influences on the qualities of the product such as texture and flavor due to uneven heating. Besides, the microorganisms cannot be killed thoroughly. The high-pressure thermal sterilization （HPTS） is a new type of sterilization technology which combines the methods of pressure and temperature. And this approach can extend the shelf life and maintain the safety of the products. The properties such as rheological characteris
ISSN:1002-6819
DOI:10.3969/j.issn.1002-6819.2015.01.043