一种郫县豆瓣颗粒调味品的开发及挥发性风味物质研究

Development of Pixian Douban granule seasoning and its volatile flavor compounds

为弥补郫县豆瓣缺乏在固体调味料方面应用的缺陷。将郫县豆瓣烘干粉碎以后经过造粒技术开发出郫县豆瓣颗粒,利用模糊数学结合响应面法优化得到郫县豆瓣颗粒最佳配方,并通过气相色谱-质谱联用技术(GC-MS)对其进行挥发性风味物质分析。结果表明,郫县豆瓣颗粒最佳配方为玉米淀粉添加量10%、含水量6.5%、豆瓣干粉添加量15.5%、食用盐25.0%、味精34.5%、麦芽糊精1.0%、白砂糖5.5%、食品用香精香料1.50%。在此优化条件下,郫县豆瓣颗粒的感官评分为90分。GC-MS分析结果表明,郫县豆瓣颗粒共检出82种挥发性香味物质,其中醇类23种、酯类9种、酸类10种、醛类24种、酚类6种、酮类7种及醚类3种。郫县豆瓣颗粒作为一种新型固体调味料,可以为菜肴提供酱香汁香。

In order to make up for the lack of Pixian Douban in the application of solid seasoning,after the Pixian Douban drying and crushing,the Pixian Douban granules were developed by granulating technology.The optimal formula of Pixian Douban granules was obtained by fuzzy mathematics and response surface method.Result showed that the optimum Pixian Douban granules formula was corn starch 10%,moisture 6.5%,dry Douban powder 15.5%,edible salt 25.0%,monosodium glutamate 34.5%,maltodextrin 1.0%,white granulated sugar 5.5%,and food flavour spice 1.5%.Under the optimized condition,sensory score of the Pixian Douban granules was 90.The results of GC-MS analysis showed that 82 kinds of volatile fragrance substances were detected in Pixian Douban granules,including 23 kinds of alcohols,9 kinds of esters,10 kinds of acids,24 kinds of aldehydes,6 kinds of phenols,7 kinds of ketones and 3 kinds of ethers.As a new kind of solid seasoning,Pixian Douban granules can provide sauce flavor for dishes.