原料不同预处理对昭通豆酱风味品质影响

Effect of Different Pretreatment of Raw Materials on Flavor Quality of Zhaotong Soybean Paste

为探讨原料(大豆)不同预处理工艺对昭通豆酱风味的影响,对115℃分别蒸煮10 min(S-10)、15 min(S-15)、20 min(S-20)、25 min(S-25),180℃分别翻炒5 min(F-5)、10 min(F-10)6种不同的原料预处理工艺制作的昭通豆酱中氨基酸和挥发性物质含量进行分析。结果表明:不同的原料预处理工艺制备昭通豆酱的感官评分、氨基酸和挥发性成分存在明显差异,F-10处理的昭通豆酱评分最高,为89分,氨基酸总量最高为S-15处理组,为29.314 mg/g,其中必需氨基酸含量14.196 mg/g,呈味氨基酸含量15.082 mg/g;其次为F-10处理组,氨基酸总量为28.570 mg/g,其中必需氨基酸含量13.047 mg/g,呈味氨基酸含量17.949 mg/g,而且F-10处理组中鲜味氨基酸含量为15.067 mg/g,明显高于其它处理组。不同预处理的昭通豆酱在挥发性成分含量与分布之间也表现出较大的差异性,昭通豆酱中挥发性物质主要以烯烃类、醇类和酯类化合物组成,蒸煮组中醇类化合物相对含量较高,最高为S-10组17.29%,炒制组中酯类化合物相对含量较高,且产生了酚类化合物,酯类物质相对含量最高是F-10组为12.74%,比其它组高了3.72%~6.91%。所有样品中共检出12种共有成分,其中茴香脑对风味贡献最大,其相对含量占50%以上,其次是(+)萜二烯、γ-松油烯、桉叶油醇、正十五烷、芳樟醇、乙酸芳樟酯、乙酸松油酯、α-松油醇、4-甲氧基苯乙烯、茴香脑、苯乙醇和对异丙基苯甲醇,这些物质主要呈现出香料香、甘草香、果香和花香,共同作用形成了昭通豆酱共有的基础香味成分。该文对不同原料预处理的昭通豆酱风味品质进行了对比,为改进地方豆酱行业发展以及推广当地高原特色农产品提供参考。

In order to explore the effect of different pretreatment processes of raw materials(soybean)on the flavor of Zhaotong soybean paste,the amino acids and volatile compounds of Zhaotong soybean paste were analyzed by steaming at 115℃for 10 min(S-10),15 min(S-15),20 min(S-20)and 25 min(S-25),and frying at 180℃for 5 min(F-5)and 10 min(F-10).The results showed that there were significant differences in amino acids and volatile components of Zhaotong soybean paste pretreated with different raw materials.The score of Zhaotong soybean paste treated with F-10 was the highest,89 points,and the total amount of amino acids was the highest in the S-15 treatment group,29.314 mg/g,included 14.196 mg/g of essential amino acids and 15.082 mg/g of flavor amino acids.The second was the F-10 treatment group,the total amount of amino acids was 28.570 mg/g,of which the content of essential amino acids was 13.047 mg/g and the content of flavor amino acids was 17.949 mg/g,and the content of fresh amino acids in the F-10 treatment group was 15.067 mg/g,which was significantly higher than that in other treatment groups.Different pretreated Zhaotong soybean paste also showed great differences in the content and distribution of volatile components.The volatile components in Zhaotong sauce were mainly composed of olefins,alcohols and esters.The relative content of alcohols in cooking group was higher,up to 17.29%in S-10 group.The relative content of esters in frying group was higher,and phenols were produced.The highest relative content of esters was 12.74%in F-10 group,which was 3.72%~6.91%higher than that in other groups.A total of 12 common components were detected in all samples,of which anethole contributed the most to the flavor,accounting for more than 50%,followed by(+)terpene dieneγ-terpinene,eucalyptus oleanol,n-pentadecane,linalool,linalyl acetate,terpinyl acetateα-terpineol,4-methoxystyrene,anethole,phenylethanol and p-isopropyl benzyl alcohol.These substances mainly present fragrance,licorice,fruit and flower fragrance,which form the common basic flavor components of Zhaotong soybean paste.This paper compared the flavor quality of Zhaotong soybean paste pretreated with different raw materials,so as to provide reference for improving the development of local soybean sauce industry and popularizing local plateau characteristic agricultural products.