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- Title
蒜香火锅蘸酱加工工艺优化及挥发性风味物质分析.
- Authors
粟立丹; 罗昕一; 段丽丽; 熊双丽
- Abstract
In order to optimize the processing technology of garlic-flavor hot pot dipping sauce, single factor experiment and orthogonal experiment combined with sensory evaluation are used to explore the optimum addition amount of garlic, chili ratio, cooking time and cooking power. The volatile flavor components of garlic-flavor hot pot dipping sauce are analyzed by GC-MS. The results show that the optimum processing technology of garlic-flavor hot pot dipping sauce is as follows: the addition amount of garlic is 62.5%, the ratio of chili is 2∶1(Erjingtiao chili∶Capsicum annuum), the cooking time is 19 min and the cooking power is 1 200 W. A total of 69 volatile flavor substances are detected in the garlic-flavor hot pot dipping sauce, including 13 kinds of hydrocarbons, 15 kinds of aldehydes, 10 kinds of alcohols, 2 kinds of phenols, 3 kinds of ketones, 1 kind of ether, 7 kinds of acids, 6 kinds of esters, 8 kinds of sulfur-containing compounds and 4 kinds of heterocycles. Aldehydes and sulfur-containing compounds are the main flavor substances of garlic-flavor hot pot dipping sauce. Hydrocarbons, alcohols and other substances enrich the flavor level and improve the overall aroma of garlic-flavor hot pot dipping sauce.
- Publication
China Condiment, 2023, Vol 48, Issue 10, p145
- ISSN
1000-9973
- Publication type
Article
- DOI
10.3969/j.issn.1000-9973.2023.10.024