李 龙1*，李洁芝1，李 恒1，2，杨国华3，王泽亮1，陈 功1，2，邓维琴1
（1.四川省食品发酵工业研究设计院有限公司，四川成都 611130；
2.四川东坡中国泡菜产业技术研究院，四川眉山 620030；
3.成都市丹丹川菜调味品产业研究院有限公司，四川成都 611730）
摘要：为丰富郫县豆瓣食用方式，本研究开发了一种郫县豆瓣芥末酱，该产品以百年传承的川菜之魂郫县豆瓣和西方开胃美食芥末酱为主要原料，将郫县豆瓣的浓郁醇厚与西式芥末酱的辛辣清爽完美组合，开发出既传统又新颖、既健康又美味的中西风味有机结合的液态豆瓣芥末酱。通过单因素实验和响应面优化得到最佳配方：郫县豆瓣14.0%、芥末籽17.5%、酱油8.0%、复配增稠剂（黄原胶∶变性淀粉＝1∶2）3.2%。并通过感官评价和挥发性风味物质分析可以看出该郫县豆瓣芥末酱形态均匀稳定，风味柔和。
关键词：郫县豆瓣酱；芥末酱；挥发性风味物质；感官评价
中图分类号：TS264.24 文献标识码：A 文章编号：1674-506X（2021）04-0091-0007
Development of Pixian Douban Mustard Sauce
LI Long1*, LI Jie-zhi1, LI Heng1，2, YANG Guo-hua3, WANG Ze-liang1, CHEN Gong1，2, DENG Wei-qin1
（1.Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu Sichuan 611130, China;
2.Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan Sichuan 620030 China;
3.Chengdu Dandan Sichuan Seasoning Industry Research Institute Co., Ltd., Chengdu Sichuan 611730, China）
Abstract： This product used Pixian Douban which called the soul of Sichuan cuisine that had been passed down for centuries, and Western appetizer mustard sauce as the main raw materials. It perfectly combined the mellowness of Pixian Douban with the spicy of western-style mustard sauce. The product was not only traditional and novel，but also healthy and delicious. It fully combined Chinese and Western flavors. In this study, the optimal ratio of raw materials was obtained through single factor experiment and response surface optimization: Pixian Douban 14.0%, mustard seed 17.5%, soy sauce 8.0%, compound thickener (xanthan gum: modified starch＝1:2) 3.2%. Meanwhile, through sensory evaluation and analysis of volatile flavor substances, the result showed that the product was stable and soft.
Keywords：Pixian Douban sauce; mustard sauce; volatile flavor compounds; sensory evaluation
doi：10.3969/j.issn.1674-506X.2021.04-013
收稿日期：2021-01-13
基金项目：成都市重大科技创新及应用示范项目（2018-YF09-00036-SN），国家重点研发计划（2016YFD0400505）。
作者简介：李龙（1996-），本科，助理工程师。研究方向：农产品加工。
*通信作者
引文格式：李龙,李洁芝,李恒,等.一种郫县豆瓣芥末酱的开发[J].食品与发酵科技,2021,57(4):91-97.
