402020, V ol. 34, No. 04
分析检测肉类研究MEAT RESEARCH 中国肉类食品综合研究中心
CHINA MEAT RESEARCH CENTER
史亚静，葛柳凤
（内蒙古西贝餐饮集团有限公司，北京 100161）
摘 要：通过猪油品质对比分析优化猪油制备工艺。将猪肥膘和猪板油按2 个质量比（1∶4和2∶
3）混合，考察加水量及炼制温度对猪油感官品质、酸价和过氧化值的影响；采用气相谱-质谱联用和电子舌技术分析以最佳工艺制作的2 种猪油风味间的差别。结果表明：猪油的最佳制作工艺为加水量2%、炼制温度160 ℃、炼制时间15 min ；2 种猪油中共鉴定出75 种风味化合物，包括酮类、醛类、酸类、醇类、酯类、烷烃和其他杂环化合物共7 类，2 个不同原料配比猪油样品中各风味物质的种类及含量存在差异，醛类化合物含量均较高，其次是酸类及醇类化合物； 电子舌检测结果表明，2 种猪油挥发性风味差异显著，猪肥膘、猪板油质量比1∶
4的样品滋味优于猪肥膘、猪板油质量比2∶
3的样品。炼制原料、炼制工艺对猪油成品的感官、理化及风味品质有显著影响。关键词：猪油；炼制工艺；固相微萃取；气相谱-质谱；电子舌
食品烤箱Effects of Production Conditions on Physicochemical and Flavor Quality of Lard
SHI Yajing, GE Liufeng
(Inner Mongolia Xibei Restaurant Group Co. Ltd., Beijing 100161, China)
管线电伴热
Abstract: The production of lard was optimized for improved quality. Mixtures of porcine subcutaneous and abdominal fat at 1:4 and 2:3 ratios were used as starting materials. The effects of water addition and cooking temperature on the sensory quality, acid value and peroxide value of lard were examined. Gas chromatography-mass spectrometry (GC-MS) and electronic tongue were used to analyze the difference in flavor characteristics between the two lards produced using optimized conditions. The results showed that the best conditions were as follows: 2% water addition, and cooking at 160 ℃ for 15 min. A total of 75 flavor compounds were identified in the two lards, includin
g ketones, aldehydes, acids, alcohols, esters, alkenes, and other heterocyclic compounds. There were differences in the types and contents of flavor compounds between both samples. Aldehydes were dominant in these lards, followed by acids and alcohols. The electronic tongue results showed that the volatile flavor was significantly different between the two lards, the one produced from the 1:4 mixture having better flavor. To sum up, the raw material composition and the cooking process had a significant impact on the sensory, physicochemical, and flavor quality of lard.
Keywords: lard; cooking process; solid phase microextraction; gas chromatography-mass spectrometry; electronic tongue DOI:10.7506/rlyj1001-8123-20191231-315
丝锥磨床中图分类号：TS224.6 文献标志码：A
文章编号：1001-8123（2020）04-0040-06
引文格式：
酵母分离机史亚静, 葛柳凤. 不同制作工艺对猪油理化与风味品质的影响[J]. 肉类研究, 2020, 34(4): 40-45. DOI:10.7506/rlyj1001-8123-20191231-315. www.rlyj
SHI Yajing, GE Liufeng. Effects of production conditions on physicochemical and flavor quality of lard
[J]. Meat Research, 2020, 34(4): 40-45. DOI:10.7506/rlyj1001-8123-20191231-315. www.rlyj 收稿日期：2019-12-31
第一作者简介：史亚静（1985—）（ORCID: 0000-0003-2454-7513），女，工程师，硕士，研究方向为食品风味分析。
E-mail:*********************猪油中含有大量饱和脂肪酸和高级多烯酸，其中
不锈钢表面钝化饱和脂肪酸、油酸、亚油酸三者的比例为1∶1∶
0.28[1]，可与高亚油酸含量的植物油形成饮食上的合理搭配。
中渔网猪油具有独特风味，有易消化吸收、营养价值高、能量高等特点[2-4]，在对食物进行烹调时，可使食物口感润滑。在烹饪过程中使用猪油还能提高烹饪温度，使食物快速熟化，在食品工业和人类饮食上有非常大的作用，深受消费者喜爱，尤其在餐饮行业应用广泛。
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