黄油超高压增香工艺优化研究

Study on Optimization of Butter Flavoring Process by Ultra High Pressure Treatment

利用超高压对黄油进行增香处理,研究不同压力及保压时间对其挥发性风味物质的影响,研究结果表明:酯类、酮类、芳香族及杂环化合物等为黄油中的主要挥发性成分(约占70%),在100、200、300、400、500 MPa下分别保压10、20、30 min的黄油配成复原乳后香气强度均有不同程度的增加,其中100 MPa保压20 min的黄油增香效果最好;经超高压处理后黄油中的醇类、酸类、内酯类和醛类化合物相对含量增加,挥发性物资成分分散,香气更为丰富、柔和。

It tries to use ultra high pressure technology for butter flavoring process,to explore the influence of butter flavor volatile by ultra high pressure treatment.The results showed the main volatile compounds of natural butter concentrated in ketones,esters,lactones,heterocycles and aromatic compounds(about 70%).All butter samples respectively treated at 100,200,300,400,500 MPa for 10,20,30 min,the 100 MPa with 20 min treated group owned the best fragrance enhancement effect.As the relative contents of acids,alcohols,lactones and aldehydes all increased after ultra high pressure(UHP)treatment,the butter components became more dispersed and,the fragrance turned to be abundant and gentle.