不同工艺条件对火锅底料汤汁品质的影响

doi:10.7506/spkx1002-6630-201613017

摘要/Abstract

摘要：

从行业实际出发，本研究对比了不同工艺条件（温度、压力、加热面积）对牛油火锅底料色泽、可溶性固形物、水分迁移及感官品质的影响效果。结果表明：随着压力的升高（0.1～0.5 MPa），L*和b*值分别上升24.2%和19.9%（P＜0.05），0.5 MPa压力下样品旋光度较常压（0.1 MPa）时下降13.2%，当压力高于100 MPa时，L*和b*值则显著低于0.1～0.5 MPa，表明低压有利于保持样品的色泽及提高干物质的浸出率。与常压相比，0.25 MPa压力能够有效提高产品滋味，并且获得较高的感官分值。相比压力，加热面积和温度对火锅底料色度及汤汁浓度无显著影响（P＞0.05）。研究结果对企业在实际生产中提高调味料的利用率、节约原料成本有重要意义。

关键词: 低场核磁, 火锅底料, 感官, 调味料

Abstract:

The effect of different processing conditions (temperature, pressure and heating area) on the color, soluble
solids, moisture content and sensory quality of hot pot soup base was studied in this investigation. The results showed
that color parameters b* and L* increased by 24.2% and 19.9%, respectively (P < 0.05) with the increase in pressure
(0.1?0.5 MPa), while the optical rotation value at 0.5 MPa decreased by 13.2% compared with that at atmospheric pressure
(0.1 MPa). At pressures higher than 100 MPa, L* and b* values were significantly lower than those at 0.1?0.5 MPa, indicating
that the low pressure was favorable for the chroma and dry matter leaching of samples. Compared with normal pressure,
0.25 MPa pressure effectively improved the product taste, and obtained higher sensory score. On the other hand, heating area
and temperature had no significant effect on hot pot soup base color or soup concentration (P > 0.05). These findings are
of important significance for improving the utilization rate of hot pot seasonings and reducing the cost of raw materials in
practical production.

Key words: low field nuclear magnetic resonance, hot pot soup base, sensory, seasoning

中图分类号:

TS201.2

王强，王睿，熊政委，宋帧伟，任彦荣. 不同工艺条件对火锅底料汤汁品质的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201613017.

WANG Qiang, WANG Rui, XIONG Zhengwei, SONG Zhenwei, REN Yanrong. Effect of Different Processing Conditions on the Quality of Hot Pot Soup Base[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201613017.

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