| Green Sichuan pepper was a characteristic spice in cooking culture,which had a long history in seasoning,food preservation and medicine.The green Sichuan pepper seasoning oil was one of the traditional application forms in cooking.While obtaining the seasoning oil,it will also obtain a certain quality residue,which was often used as raw materials and reagents into the market,resulting in a certain waste of resources.This study used green Sichuan pepper and their leaching residue as material,compared their character,optimize formulations and packaging materials,to obtain green Sichuan pepper flavored sauce with quality and long shelf life.The main research results were as follows:(1)Selected five origins of green Sichuan pepper,compared of the hydroxyl-β-sanshool,opening rate,ash,moisture,chlorophyll,color difference,sensory score and key aroma components in green Sichuan pepper and their leaching residue through the ultravioletvisible spectroscopy scanning,principal component factor analysis,correlation analysis,cluster analysis and determination of volatile flavor substances,the results showed that the Sichuan Jinyang leaching residue had the highest quality.Gas chromatography mass spectrometry(GC-MS)showed that a total of 51 volatile flavor components(12 common components)were identified,including 20 olefins,15 alcohols,5 esters,2 ketones,5 alkanes,2 acids,1 phenols,1 aldehydes and 2 other substances.Through clustering heat map,odor activity value(OAV),venn diagram and principal component analysis(PCA),the key aroma components of green Sichuan pepper and their leaching residue form different origins,such as linalool,(+)-limonene,myrcene,basilene,trans caryophyllene and so on,therefore,the relevant physicochemical indexes of Sichuan Jinyang leaching residue(LR-No.3)had obvious advantages,and its key aroma components were rich.(2)Selected eight factors of Sichuan Jingyang residue addition,pumpkin puree addition,edible salt addition,monosodium glutamate addition,white granulated sugar addition,tap water addition,citric acid addition and xanthan gum addition.With green Sichuan pepper flavored sauce,physical and chemical index,sensory scores and comprehensive scores as evaluation index,through single factor and orthogonal test,get the best formula for green Sichuan pepper flavored sauce.The best formula was: water 40%,pumpkin puree 35%,edible salt 6%,white sugar 8%,pork bone soup 0.35%,green pepper residue 2.0%,monosodium glutamate 3%,citric acid 0.4%,compound phosphate 0.3%,Xanthan gum0.3%,5’-flavor nucleotide disodium 0.1%,potassium sorbate 0.05%,under these conditions,the hardness was 297.82,the elasticity was 0.98,the cohesion was 0.76,the viscosity was226.34,the chewiness was 221.06,the recovery was 0.07,the edible salt was 7.97%,the p H was 5.13,the water activity was 0.88,the sensory score was 89.91,△a* value was 3.29,△b*value was 20.54,△E *value was 51.64.(3)Selected six packing materials including polypropylene(PP),polyethylene(PE),nylon/polyethylene(ONY/PE),polyester/polyethylene(PET/PE),aluminum foil,glass bottle(high borosilicate)to pack the green Sichuan pepper flavored sauce.Through using the sensory score,browning value(BD),hydroxy-β-sanshool and total number of colonies as indicators,to screen out suitable packaging materials,and a shelf life kinetic model was established to predict the shelf life.The best packaging material was aluminum foil bag,and the shelf life of green Sichuan pepper sauce at 27℃ was 301 d. |
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