Zhongguo youzhi (Feb 2024)
熬制条件对牛油基火锅油品质的影响Effect of decoction conditions on the quality of tallow-based hotpot oil
Abstract
旨在为复合风味牛油基火锅油产品的开发提供依据，以牛油和巴沙硬脂为原料，在不同温度（80、100、120 ℃）下熬制不同时间（20、40、60 min）制备牛油基火锅油，采用电子鼻和顶空固相微萃取气相色谱-质谱联用技术分析不同熬制条件下牛油基火锅油的挥发性风味物质组成与含量，以及其理化性质和感官品质，考察熬制条件对牛油基火锅油品质的影响。结果表明：火锅油中的挥发性风味物质主要由萜烯类、烃类、醇类、酯类、醛类、酮类及其他类化合物组成，挥发性风味物质总数量在79~109之间，关键挥发性风味物质有10种，主要为萜烯类和醛类化合物，其中不良风味物质(E)-2-壬烯醛对熬制温度为120 ℃的火锅油风味贡献最大，与未经过熬制的牛油-巴沙硬脂火锅油的相同；而以鸡香和鸡油味为风味特征的(E,E)-2,4-癸二烯醛对熬制温度为80、100 ℃的火锅油风味贡献最大，且在100 ℃下熬制60 min制备的火锅油的(E)-2-壬烯醛的相对气味活性值（ROAV）最低〔在检出（E）-2-壬烯醛的所有火锅油中〕；熬制条件对火锅油样脂肪酸组成及含量没有显著影响；不同熬制温度下熬制60 min内，火锅油的酸值（KOH）（< 1.40 mg/g ）无显著变化，而过氧化值在80、100 ℃下随熬制时间的延长先升高后降低，在120 ℃时呈下降趋势，但均符合DBS50/022—2021要求；120 ℃下熬制60 min的火锅油全氧化值和茴香胺值明显高于80 ℃和100 ℃的；随熬制时间的延长和熬制温度的升高，火锅油的颜色越深；经风味、色泽、外观、黏性/硬度等感官评价，100 ℃熬制60 min的火锅油总体感官得分较高。综上，在100 ℃下熬制60 min制备的牛油基火锅油的综合品质较佳，可作为适宜的牛油基火锅油的熬制条件。Aming to provide a basis for the development of multi-flavor tallow-based hotpot oil products,tallow-based hotpot oil was prepared by decoction of tallow and Pangasius bocourti stearin under different temperatures (80, 100, 120 ℃) for different times (20, 40, 60 min). Electronic nose and headspace solid phase microextraction-gas chromatography-mass spectrometry were used to analyzed the composition and content of volatile flavor substances, physicochemical properties and sensory quality of the tallow-based hotpot oil under different decoction conditions, so as to investigate the influence of decoction conditions on the quality of tallow-based hotpot oil. The results showed that the volatile flavor substances in hotpot oil were mainly composed of terpenes, hydrocarbons, alcohols, esters, aldehydes, ketones and other compounds, and the total number of volatile flavor substances was 79-109,in which ten kinds was key volatile flavor substances, mainly terpenes and aldehydes. The bad flavor substance (E) -2-nonenal contributed the most to the overall flavor of hotpot oil with a decoction temperature of 120 ℃, and it was the same as the hotpot oil without decoction.(E, E)-2, 4-decadienal characterized by chicken flavor and chicken oil flavor contributed the most to the overall flavor of hotpot oil with decoction temperature of 80, 100 ℃, and the lowest relative odour activity value(ROAV) of (E) -2-nonenenal was found in the hotpot oil prepared under the conditions of decoction time 60 min and decoction temperature 100 ℃ (among all hotpot oils in which (E)-2-nonenenal was detected).The decoction conditions had little influence on the fatty acid composition and content of the hotpot oil. The acid values of all the hotpot oils were less than 1.40 mgKOH/g within 60 min of decoction, the peroxide value increased first and then decreased with the increase of decoction time at 80 ℃ and 100 ℃, and showed a decreasing trend at 120 ℃, but both were in line with the requirements of DBS50/022-2021. The full oxidation value and anisidine value of the hotpot oil decocted at 120 ℃ for 60 min were significantly higher than that at 80 ℃ and 100 ℃. With the extension of decoction time and the increase of decoction temperature, the color of hotpot oil became darker. The sensory evaluation of flavor, color, appearance, viscosity/hardness showed that the overall sensory score of hotpot oil decocted at 100 ℃ for 60 min was higher. To sum up, the comprehensive quality of the tallow-based hotpot oil prepared at 100 ℃ for 60 min is better, which can be used as a suitable decoction condition of the tallow-based hotpot oil.
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