不同加工工艺对浓缩蚝汁风味的影响

Effect of Different Processing Techniques on the Flavor of Concentrated Oyster Sauce

浓缩蚝汁具有优良的风味,这与加工技术密切相关,文章讨论了4种加工工艺(原汁蚝油加工、复合蚝汁加工、酶法酿造蚝汁加工和复合蚝汁加工工艺改进)对浓缩蚝汁风味的影响。比较了4种工艺得到的浓缩蚝汁的呈味氨基酸含量、感官评价和风味物质含量,结果表明,复合蚝汁加工工艺改进可以明显提高浓缩蚝汁的风味性能和其他性能,是浓缩蚝汁加工的最优工艺。

Concentrated oyster sauce has excellent flavor,which is closely related to processing technology.The effects of four processing techniques(original oyster sauce processing,compound oyster sauce processing,enzymatic brewed oyster sauce processing and compound oyster sauce processing technology improvement)on the flavor of concentrated oyster sauce are discussed in this paper.The effect of flavor amino acid content,sensory evaluation and flavor substances'content in concentrated oyster sauce obtained by these four techniques are compared,the results show that the improvement of processing technology of compound oyster sauce can significantly improve the flavor property and other properties of the concentrated oyster sauce,which is the best processing technology for concentrated oyster sauce.