张凤兵,徐申启,刘新,刘政芳,李沛,朱中志,熊俊杰

• 1:酵母功能湖北省重点实验室
• 2:安琪酵母股份有限公司

摘要(Abstract)：

文章以3组不同加工方式的排骨藕汤菜肴为代表，采用电子鼻、SPME-GC-MS、电子舌、质构仪等仪器结合感官评价方法，从菜肴的感官、气味、滋味、质构指标角度，研究了传统煨炖与高温一体成型工艺条件下排骨藕汤菜肴的品质，最后对比分析了其营养和理化指标。结果表明，传统煨炖排骨藕汤香气柔和，滋味平衡度好，排骨肉咀嚼感较佳；高温一体成型工艺排骨藕汤香气物质丰富，鲜度和丰富度较优，莲藕软糯；但菜肴主体气味特征、滋味轮廓、质构整体评价、营养指标、综合接受度较接近；即传统煨炖与高温一体成型工艺条件下的排骨藕汤样品间虽存在一定差异，但综合评价相一致；复合调味料可帮助实现该类菜肴的工业转化。综上，在合适的加工条件下，高温一体成型工艺排骨藕汤可极大程度地接近传统煨炖工艺菜肴的评价效果，实验结论可为排骨藕汤菜肴的工业化研究及复合调味料在预制菜领域的应用提供帮助，并指导人们正确认识预制菜肴产品。

关键词(KeyWords)： 排骨藕汤;高温一体成型;传统煨炖;品质

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 张凤兵,徐申启,刘新,刘政芳,李沛,朱中志,熊俊杰

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