羊肚菌牛肉酱配方优化及挥发性特征风味成分研究

Research on the Formula Optimization and Volatile Characteristic Flavor Components of Morchella esculenta Beef Paste

以羊肚菌、牛肉为原料,制作羊肚菌牛肉酱,研究白糖、辣椒粉、豆瓣酱、羊肚菌添加量对产品感官品质的影响。在单因素实验的基础上进行正交实验,对羊肚菌牛肉酱的配方进行优化,并采用气质联用技术(GC-MS)对羊肚菌牛肉酱和空白牛肉酱的挥发性风味成分进行分析鉴定。结果表明:在基础配方不变的条件下,以100 g牛肉为基准,羊肚菌添加量20%、豆瓣添加量25%、白糖添加量8%、辣椒粉添加量20%,产品的感官评价最优。通过GC-MS分析检测,从羊肚菌牛肉酱和空白牛肉酱中共检测到73种化合物,其中羊肚菌牛肉酱65种,占总挥发性风味物质的92.39%,空白牛肉酱58种,占总挥发性风味成分的86.87%。二者共有50种挥发性风味物质,包括醇类8种、醛类13种、酮类4种、酯类4种、烃类14种、杂环类2种、其他类5种。醇类、醛类、萜烯类、杂环类化合物对样品风味具有重要贡献,而芳樟醇、4-萜烯醇、苯乙醛、壬醛、β-蒎烯、α-松油烯、D-柠檬烯、罗勒烯、茴香脑等为主要的挥发性风味物质。

In this paper,Morchella esculenta and beef are as the raw materials,Morchella esculenta beef paste is made,and the effects of additive amount of sugar,pepper powder,broad bean paste and Morchella esculenta on the sensory quality of the product are studied.On the basis of single factor experiment,orthogonal experiment is conducted to optimize the formula of Morchella esculenta beef paste,and GC-MS is used to analyze and identify the volatile flavor components of Morchella esculenta beef paste and blank beef paste.The results show that under the condition of the same basic formula,taking 100 g beef as the basis,adding 20%Morchella esculenta,25%broad bean paste,8%white sugar and 20%pepper powder,the sensory evaluation of the product is the best.By GC-MS analysis,a total of 73 compounds are detected from Morchella esculenta beef paste and blank beef paste,among which,65 compounds are detected from Morchella esculenta beef paste,accounting for 92.39%of the total volatile flavor components,and 58 compounds are detected from blank beef paste,accounting for 86.87%of the total volatile flavor components.There are 50 kinds of volatile flavor compounds,including 8 kinds of alcohols,13 kinds of aldehydes,4 kinds of ketones,4 kinds of esters,14 kinds of hydrocarbons,2 kinds of heterocyclic compounds and 5 kinds of others.Alcohols,aldehydes,terpenes and heterocyclic compounds contribute significantly to the flavor of the samples,while linalool,4-terpenol,phenylacetaldehyde,nonanal,β-pinene,α-terpinene,D-limonene,ocimene and anethole are the main volatile flavor compounds.