以鲜花椒为原料制备半固态调味料鲜花椒膏,进行配方优化、杀菌工艺研究.通过感官评分,确定最佳配方为增稠剂(结冷胶与CMC以3∶7复配)质量分数1.0%、γ-环糊精质量分数0.8%、食用盐质量分数5.0%.以菌落总数、感官评分、麻味物质含量、香味物质含量为指标,确定超高压杀菌500 MPa保压15~20 min为鲜花椒膏的最佳杀菌方式.对花椒膏进行高温保藏试验,确定鲜花椒膏在(37±1)℃条件下储藏20d时品质好.
In this paper,fresh Zanthoxylum semisolid seasoning was prepared,the formulation optimization and sterilization process were studied.Through the sensory evaluation,the formula optimization were confirmed as thickener(Gellan gum and CMC are compounded at 3∶7)mass fraction 1.0%,γ-cyclodextrin mass fraction 0.8%and salt mass fraction 5.0%.By comparing the changes of microorganism,sensory score,total fagaramide,volatile flavoured compounds in fresh Zanthoxylum semisolid seasoning,the best sterilization technology was confirmed as 500 MPa maintaining for 15~20 minutes.Using the high temperature preservation test,the shelf-life at(37±1)℃was 20 d.