CAJ | 학술논문

该文分别从流变、色差、风味及脂肪酸组成等方面展开试验，旨在研究热辅助超高压技术对甜面酱感官品质等品质特性的影响。结果表明，复合甜面酱经热辅助超高压处理后，黏度降低，并随着压力增加，黏度逐渐下降。经300 MPa和400 MPa处理后的样品的黏度变化小于500 MPa处理的样品。经过加压处理后，甜面酱的色差值（ΔE）发生显著变化，棕色指数（browning index, BI）下降，但亮度（L*）和红绿色度值（a*）无显著变化（P>0.05）。复合甜面酱中的挥发性风味物质以醛类、酯类为主，酯类含量在高压处理后减少。此外，400 MPa 的热辅助超高压处理并没有对脂肪酸的组成和含量造成较大的影响。由此得知，400 MPa、45℃、10 min的热辅助超高压处理可以较好地保护复合甜面酱质地、色泽、风味等方面的品质。为热辅助超高压技术对复合调味酱的进一步研究及工业化生产提供了理论依据。
해문분별종류변、색차、풍미급지방산조성등방면전개시험，지재연구열보조초고압기술대첨면장감관품질등품질특성적영향。결과표명，복합첨면장경열보조초고압처리후，점도강저，병수착압력증가，점도축점하강。경300 MPa화400 MPa처리후적양품적점도변화소우500 MPa처리적양품。경과가압처리후，첨면장적색차치（ΔE）발생현저변화，종색지수（browning index, BI）하강，단량도（L*）화홍록색도치（a*）무현저변화（P>0.05）。복합첨면장중적휘발성풍미물질이철류、지류위주，지류함량재고압처리후감소。차외，400 MPa 적열보조초고압처리병몰유대지방산적조성화함량조성교대적영향。유차득지，400 MPa、45℃、10 min적열보조초고압처리가이교호지보호복합첨면장질지、색택、풍미등방면적품질。위열보조초고압기술대복합조미장적진일보연구급공업화생산제공료이론의거。
Compound fermented wheat flour paste is favored by Chinese consumers as a traditional condiment, which is made of fermented wheat flour by Aspergillus oryzae. During the fermentation process, sterilization plays a key role, because the compound fermented wheat flour paste is prone to getting polluted. Heat sterilization is a conventional and simple method to kill the microorganisms in the products. However, the method has undesirable influences on the qualities of the product such as texture and flavor due to uneven heating. Besides, the microorganisms cannot be killed thoroughly. The high-pressure thermal sterilization (HPTS) is a new type of sterilization technology which combines the methods of pressure and temperature. And this approach can extend the shelf life and maintain the safety of the products. The properties such as rheological characteristics, color, specific aroma compositions and fatty acid compositions in the compound fermented wheat flour paste before and after processed by the HPTS were analyzed, in order to study on the quality of the compound fermented wheat flour paste. Samples were subjected to different pressure treatments (300, 400 and 500 MPa) for 10 min at 45℃, and then the properties of rheological characteristics, color, specific aroma compositions of all the samples were analyzed by rheometer, automatic chromatic meter, and GC-MS, respectively. The results showed that under HPTS treatment the viscosity of the compound fermented wheat flour paste reduced, and with the increasing of the pressure, the viscosity decreased. However, the compound fermented wheat flour paste was still pseudoplastic fluid, and the type of the fluid was not changed after the processing. Besides, after dealed with the HPTS processing, the chromatic aberration of these samples reduced significantly, and the brown index (BI) declined. But there was no significant change in the level of the parameter of the properties of color (L* and a*), which present the brightness and the degree of the red and green, respectively. In addition, the volatile flavor substances in the compound fermented wheat flour paste mainly contained aldehydes and esters. 5-Methyl-2-phenyl-2-hexenal, Furfural and ethyl oleate were the main aroma components. After treated, various aldehydes content decreased significantly. In particular ethyl oleate cannot be detected in the processed samples. However, the contents of phenylacetaldehyde and limonene increased. Moreover, there were new compositions such as benzaldehyde and phenethyl alcohol found in the processed samples. Finally, the fatty acids contents of the samples were analyzed and the fatty acids composition didn’t change significantly after the HPTS treatment at 400 MPa, 45℃, 10min , except the content of the oleic acid. To sum up, there was no significant change in the properties of color (L* and a*), specific aroma compositions and fatty acids compositions of the compound fermented wheat flour paste; the viscosity of the samples treated at 400 MPa was similar with the unprocessed samples than the samples treated at 500 MPa HPTS. Therefore, the treatment of HPTS at 400MPa, 45℃, 10min could maintain the quality of the compound fermented wheat flour paste such as texture, color, specific aroma compositions and fatty acids compositions.