酵母抽提物协助咸味奶茶减盐配方优化及风味品质研究

Salt Reduction Formula Optimization and Flavor Quality Research of Salty Milk Tea with the Assistance of Yeast Extract

通过单因素和正交试验,结合模糊数学感官评价法对酵母抽提物(Yeast Extract,YE)在咸味奶茶中的添加条件(YE品种、添加量及减盐比例)进行优化,采用原子吸收法测定盐分(以钠离子计)变化,并采用智能感官评价设备(电子舌和电子鼻)以及顶空固相微萃取结合气质联用设备对比配方优化前后咸味奶茶的感官品质。结果表明:选择饮料专用YE-S1添加量为0.4%,且减盐比例为10%时,获得的咸味奶茶综合感官评价最优,同时钠含量降低了11.66%。电子舌及电子鼻评价表明,添加YE辅助减盐前后的奶茶风味差异明显。气质联用分析共鉴定出57种香气物质,其中全盐组42种,直接减盐组41种,YE辅助减盐组52种,直接减盐导致香气物质总相对含量损失了12.53%,添加YE后,酯类、酸类、吡嗪类及部分醛类相对含量都显著增加,总含量提升8.75%。

The addition conditions(YE variety,addition amount and salt reduction ratio)of yeast extract(YE)in salty milk tea were optimized using single factor and orthogonal array design methods for higher comprehensive sensory evaluation scores calculated by fuzzy mathematics.Atomic absorption was adopted to determine the change of salt(calculated as sodium ion).Intelligent sensory evaluation equipment(electronic tongue and electronic nose)and headspace solid phase microextraction(HS-SPME)coupled with gas chromatography-mass spectrometry(GC-MS)were used to compare the flavor quality of salty milk tea before and after optimization.The results showed that when the addition amount of YE-S1 was 0.4%and the salt reduction ratio was 10%,the salty milk tea had the highest sensory score,and the sodium content was reduced by 11.66%.The evaluation of electronic tongue and electronic nose showed that the flavor difference before and after adding YE-assisted salt reduction was obvious.A total of 57 flavor substances were identified by GC-MS analysis,of which 42 were in the full salt group,41 were in the direct salt reduction group,and 52 were in the YE assisted salt reduction group.Direct salt reduction resulted in a total content loss of 12.53%of flavor substances.After adding YE-assisted salt reduction,the relative content of esters,acids,pyrazines and some aldehydes all increased significantly,and the total content increased by 8.75%.