粒径对熟制风味龙虾中香辛料品质的影响

刘晓丽; 姜伯成; 姜启兴; 杨方; 周小燕; 沈慧敏; 陈诺; 夏文水

doi:10.12187/2022.02.003

CN 41-1437/TS ISSN 2096-1553

粒径对熟制风味龙虾中香辛料品质的影响

刘晓丽 , 姜伯成 , 姜启兴 , 杨方 , 周小燕 , 沈慧敏 , 陈诺 , 夏文水

刘晓丽, 姜伯成, 姜启兴, 等. 粒径对熟制风味龙虾中香辛料品质的影响[J]. 轻工学报, 2022, 37(2): 23-29. doi: 10.12187/2022.02.003

引用本文: 刘晓丽, 姜伯成, 姜启兴, 等. 粒径对熟制风味龙虾中香辛料品质的影响[J]. 轻工学报, 2022, 37(2): 23-29. doi: 10.12187/2022.02.003

LIU Xiaoli, JIANG Bocheng, JIANG Qixing, et al. Effect of particle size on quality of spices in cooked flavor crayfish[J]. Journal of Light Industry, 2022, 37(2): 23-29. doi: 10.12187/2022.02.003

Citation: LIU Xiaoli, JIANG Bocheng, JIANG Qixing, et al. Effect of particle size on quality of spices in cooked flavor crayfish[J]. Journal of Light Industry, 2022, 37(2): 23-29. doi: 10.12187/2022.02.003

粒径对熟制风味龙虾中香辛料品质的影响

1. 江南大学食品学院/食品科学与技术国家重点实验室/江苏省食品安全与质量控制协同创新中心, 江苏无锡 214122;
2. 东台市天海土特产有限公司, 江苏东台 224200

作者简介: 刘晓丽(1984—),女,甘肃省天水市人,江南大学副研究员,博士,主要研究方向为食品加工及保藏保鲜。E-mail:lxl525j@163.com;

基金项目: 国家重点研发计划项目(2019YFC1606002)
江苏省苏北专项项目(SZ-YC202003)
中图分类号: TS251.5⁺5

Effect of particle size on quality of spices in cooked flavor crayfish

1. School of Food Science and Technology/State Key Laboratory of Food Science and Technology/Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China;
2. Dongtai Tianhai Native Products Co., Ltd., Dongtai 224200, China
Received Date: 2021-08-11
Accepted Date: 2022-03-04

CLC number: TS251.5⁺5

摘要: 以熟制风味龙虾的香辛料为研究对象,通过对其进行微粉碎处理和筛分,研究不同粉碎粒径香辛料的休止角、滑角、膨胀力和溶出效果,并对香辛料汤汁的色泽、感官、挥发性风味成分和添加量进行分析。结果表明:微粉碎处理后,香辛料的休止角和滑角均随粒径的减小而逐渐增大,膨胀力则逐渐减小;在820~1500 μm粒径范围内的香辛料溶出效果较好,利用率提高,香气更浓郁;与未粉碎香辛料相比,820 μm粒径香辛料中的主要挥发性风味成分相对含量较高,即其最适宜熬煮熟制风味龙虾的汤汁,且添加量取3~4 g/L较好。
- 香辛料 /
- 粒径 /
- 微粉碎 /
- 熟制风味龙虾
Abstract: Taking the spices in cooked flavor craytish as the research object, the angle of repose, the slip angle, the swelling capacity and the dissolution effect of different particle size were studied after micro-grinding and screening. In addition, the color, sensory, volatile flavor components and adding amount of the boiled liquid of the spices were compared and analyzed. The results showed that with the decrease of particle size, the angle of repose and the slip angle of the material increased gradually, while the swelling capacity decreased gradually. Spices of 820~1500 μm could achieve the highest spice dissolution effect and the most intense aroma. Compared with the original size of spices, relative content of volatile flavor compounds in 820 μm spices was higher. The 820 μm spices was the most suitable for cooking the soup of cooked flavor craytish and its additive amount was 3~4 g/L.
- spice /
- particle size /
- micro-grinding /
- cooked flavor crayfish
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刘晓丽, 姜伯成, 姜启兴, 等. 粒径对熟制风味龙虾中香辛料品质的影响[J]. 轻工学报, 2022, 37(2): 23-29. doi: 10.12187/2022.02.003

引用本文: 刘晓丽, 姜伯成, 姜启兴, 等. 粒径对熟制风味龙虾中香辛料品质的影响[J]. 轻工学报, 2022, 37(2): 23-29. doi: 10.12187/2022.02.003

LIU Xiaoli, JIANG Bocheng, JIANG Qixing, et al. Effect of particle size on quality of spices in cooked flavor crayfish[J]. Journal of Light Industry, 2022, 37(2): 23-29. doi: 10.12187/2022.02.003

粒径对熟制风味龙虾中香辛料品质的影响

作者简介:刘晓丽(1984—),女,甘肃省天水市人,江南大学副研究员,博士,主要研究方向为食品加工及保藏保鲜。E-mail:lxl525j@163.com

1. 江南大学食品学院/食品科学与技术国家重点实验室/江苏省食品安全与质量控制协同创新中心, 江苏无锡 214122;
2. 东台市天海土特产有限公司, 江苏东台 224200

收稿日期: 2021-08-11
录用日期: 2022-03-04

基金项目: 国家重点研发计划项目(2019YFC1606002)江苏省苏北专项项目(SZ-YC202003)

关键词:

摘要: 以熟制风味龙虾的香辛料为研究对象,通过对其进行微粉碎处理和筛分,研究不同粉碎粒径香辛料的休止角、滑角、膨胀力和溶出效果,并对香辛料汤汁的色泽、感官、挥发性风味成分和添加量进行分析。结果表明:微粉碎处理后,香辛料的休止角和滑角均随粒径的减小而逐渐增大,膨胀力则逐渐减小;在820~1500 μm粒径范围内的香辛料溶出效果较好,利用率提高,香气更浓郁;与未粉碎香辛料相比,820 μm粒径香辛料中的主要挥发性风味成分相对含量较高,即其最适宜熬煮熟制风味龙虾的汤汁,且添加量取3~4 g/L较好。

English Abstract

Effect of particle size on quality of spices in cooked flavor crayfish

1. School of Food Science and Technology/State Key Laboratory of Food Science and Technology/Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China;
2. Dongtai Tianhai Native Products Co., Ltd., Dongtai 224200, China

Received Date: 2021-08-11
Accepted Date: 2022-03-04

Abstract: Taking the spices in cooked flavor craytish as the research object, the angle of repose, the slip angle, the swelling capacity and the dissolution effect of different particle size were studied after micro-grinding and screening. In addition, the color, sensory, volatile flavor components and adding amount of the boiled liquid of the spices were compared and analyzed. The results showed that with the decrease of particle size, the angle of repose and the slip angle of the material increased gradually, while the swelling capacity decreased gradually. Spices of 820~1500 μm could achieve the highest spice dissolution effect and the most intense aroma. Compared with the original size of spices, relative content of volatile flavor compounds in 820 μm spices was higher. The 820 μm spices was the most suitable for cooking the soup of cooked flavor craytish and its additive amount was 3~4 g/L.

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