用亚临界水处理和喷雾干燥法从伊萨达磷虾的水渣中制备虾味粉状调味料

Q4 Engineering

Japan Journal of Food Engineering Pub Date : 2019-12-15 DOI:10.11301/jsfe.19562

S. Adachi, J. A. Jiménez, H. D. Ariyanto, Y. Miyagawa, H. Yoshii

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引用次数: 0

摘要

在140℃的亚临界水条件下，对2018年在三陆海岸捕获的伊萨达磷虾油溶性功能成分回收后形成的水性残留物进行了处理。将具有不同葡萄糖当量（DE）的麦芽糊精（MD）添加到残留物中，并将混合物喷雾干燥以生产粉状调味料。一个志愿者小组对粉状调味料的气味进行了感官评估。MD的DE被发现会影响适口性，具有较大DE的MD表现出更高的偏好得分。GC-MS分析显示，所有粉状调味料都含有与虾味有关的吡嗪，但未检测到吡嗪。

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Preparation of Powdered Seasoning with Shrimp-like Flavor from the Aqueous Residue of Isada Krill by Subcritical Water Treatment and Spray-drying

The aqueous residue formed after the recovery of oil-soluble functional components in Isada krill caught on the Sanriku coast in 2018 was treated under subcritical water conditions at 140 ℃ . Maltodextrins (MDs) with different dextrose equivalents (DEs) were added to the residue, and the mixtures were spray-dried to produce the powdered seasonings. Sensory evaluation of the odor of the powdered seasonings was conducted by a panel of volunteers. The DE of MD was found to affect palatability, and MDs with larger DEs exhibited higher preference scores. GC-MS analysis revealed that all the powdered seasonings contained pyrazines related to shrimp-like flavor, although no pyridines were detected.

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来源期刊

Japan Journal of Food Engineering Engineering-Industrial and Manufacturing Engineering

CiteScore

0.50

自引率

0.00%

发文量

期刊介绍： The Japan Society for Food Engineering (the Society) publishes "Japan Journal of Food Engineering (the Journal)" to convey and disseminate information regarding food engineering and related areas to all members of the Society as an important part of its activities. The Journal is published with an aim of gaining wide recognition as a periodical pertaining to food engineering and related areas.