蔓越莓墨西哥辣椒酱的工艺优化及质构特性分析
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摘要
为得出蔓越莓墨西哥辣椒酱的最佳工艺条件,在单因素筛选的基础上,选取蔓越莓添加量、菜籽油添加量、炒制时间为自变量,以感官评分为响应值,利用Box-Behnken中心组合设计原理和响应面分析法,对蔓越莓墨西哥辣椒酱的工艺进行优化。确定其最佳工艺参数为:蔓越莓添加量50.75g,菜籽油添加量68.86g,炒制时间1.61min,墨西哥辣椒100g,香油3g,生姜10g,大蒜10g,鸡粉1g,黄豆酱10g,白醋3g,此时感官评分最高,为85.11分。制作出的蔓越莓墨西哥辣椒酱酸辣滋润,咸淡上口,蔓越莓风味浓郁,味道鲜美,接受度高。质构特性与感官评分之间的线性模型为:感官评分(Y)=+59.502-20.007(硬度)+4.252(粘附性)-57.159(内聚性)+6.493(弹性)+85.140(胶黏性)-6.607(咀嚼性)。
In order to obtain the optimum technological conditions of cranberry Mexican chili sauce,on the basis of single-factor screening,the process of cranberry Mexican chili sauce is optimized by BoxBehnken central combination design principle and response surface analysis methodology,with the addition of cranberry,rapeseed oil and frying time as the independent variables and sensory score as the response value.The optimum technological parameters are determined as follows:cranberry of50.75 g,rapeseed oil of 68.86 g,stir-frying time of 1.61 min,Mexican chili of 100 g,sesame oil of3 g,ginger of 10 g,garlic of 10 g,chicken powder of 1 g,soybean paste of 10 g and white vinegar of3 g.At this time,the sensory score is up to 85.11 points.The cranberry Mexican chili sauce is hot and sour,salty and tasty.The cranberry has strong flavor,delicious taste and high acceptance.The linear model between texture characteristics and sensory score is:sensory score(Y)= +59.502-20.007(hardness)+4.252(adhesion)-57.159(cohesion)+6.493(elasticity)+85.140(viscosity)-6.607(chewiness).
In order to obtain the optimum technological conditions of cranberry Mexican chili sauce,on the basis of single-factor screening,the process of cranberry Mexican chili sauce is optimized by BoxBehnken central combination design principle and response surface analysis methodology,with the addition of cranberry,rapeseed oil and frying time as the independent variables and sensory score as the response value.The optimum technological parameters are determined as follows:cranberry of50.75 g,rapeseed oil of 68.86 g,stir-frying time of 1.61 min,Mexican chili of 100 g,sesame oil of3 g,ginger of 10 g,garlic of 10 g,chicken powder of 1 g,soybean paste of 10 g and white vinegar of3 g.At this time,the sensory score is up to 85.11 points.The cranberry Mexican chili sauce is hot and sour,salty and tasty.The cranberry has strong flavor,delicious taste and high acceptance.The linear model between texture characteristics and sensory score is:sensory score(Y)= +59.502-20.007(hardness)+4.252(adhesion)-57.159(cohesion)+6.493(elasticity)+85.140(viscosity)-6.607(chewiness).
引文
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[4]杨静慧,李建科,杨恩芹,等.蔓越莓栽培历史、现状及发展趋势[J].天津农学院学报,2009(3):44-46.
[5]姚立君,李赫宇,李许伟,等.蔓越莓营养与保健功能研究进展[J].食品研究与开发,2013,34(8):120-123.
[6]魏燕,詹子逸,章宇.蔓越莓生物活性物质及主要生理功能研究进展[J].食品研究与开发,2017,38(10):219-224.
[7]邹宇,胡文忠,姜爱丽,等.蔓越橘中生物活性物质及其功能特性研究进展[J].食品工业科技,2013(19):396-399.
[8]田婷,刘彬彬.蔓越莓营养凝胶软糖的研制[J].食品工业,2013,34(12):111-113.
[9]王彦平,陶森,孙瑞琳,等.蔓越莓抗氧化干蛋糕的制作工艺[J].食品工业科技,2017(12):282-286.
[10]欧国兵.蔓越莓果粒酸奶的开发和研究[J].中国奶牛,2010(10):54-56.
[11]陈亦辉,鲍华军,惠迪.Jalapeno墨西哥辣椒加工制作方法研究[J].农产品加工,2008(11):78-79.
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[13]要志宏,聂相珍,申丽媛,等.营养胡萝卜洋葱豆豉辣椒酱的制作工艺[J].中国调味品,2017,42(3):76-80.
[14]胡舰,要志宏,张琛,等.鄂式熏肉辣椒酱的制作工艺[J].中国调味品,2018,43(4):140-143.
[15]姜洪华.大豆的营养价值及保健功能[J].农业技术与装备,2010(9):75.
[16]龙鸣,田晓静,黄芳丽,等.黄豆酱关键工艺对其品质影响研究进展[J].中国酿造,2018,37(1):12-14.
[17]王瑞花,姜万舟,汪倩,等.葱姜蒜混合物对炖煮猪肉感官品质、脂肪氧化及脂肪酸组成的影响[J].现代食品科技,2015,32(9):238-262.
[18]蒋伟,张莹,文梦娇,等.棕榈油和油在香辣酱中的应用[J].农业机械,2012(5):92-95.