中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2015年
8期
90-93,107
,共5页
林洪斌%张凤芳%曹东%罗强祖%邢亚阁
林洪斌%張鳳芳%曹東%囉彊祖%邢亞閣
림홍빈%장봉방%조동%라강조%형아각
花椒调味油%柠檬烯%芳樟醇%花椒酰胺
花椒調味油%檸檬烯%芳樟醇%花椒酰胺
화초조미유%저몽희%방장순%화초선알
Zanthoxylum seasoning oil%limonene%linalool%Zanthoxylum amides
采用植物油浸提法制备花椒调味油,以感官评价、柠檬烯、芳樟醇及花椒酰胺含量为考察指标,考察料液比、浸提温度以及浸提时间对制备花椒调味油的影响。实验结果表明:料液比0.5∶1、浸提温度210℃、浸提时间65 s为最佳工艺条件,该条件下花椒调味油中柠檬烯、芳樟醇以及花椒酰胺含量分别为7.59 mg/mL,6.32 mg/mL,0.69%,且花椒调味油具有浓郁香味,无异味,透明度好,麻味明显。
採用植物油浸提法製備花椒調味油,以感官評價、檸檬烯、芳樟醇及花椒酰胺含量為攷察指標,攷察料液比、浸提溫度以及浸提時間對製備花椒調味油的影響。實驗結果錶明:料液比0.5∶1、浸提溫度210℃、浸提時間65 s為最佳工藝條件,該條件下花椒調味油中檸檬烯、芳樟醇以及花椒酰胺含量分彆為7.59 mg/mL,6.32 mg/mL,0.69%,且花椒調味油具有濃鬱香味,無異味,透明度好,痳味明顯。
채용식물유침제법제비화초조미유,이감관평개、저몽희、방장순급화초선알함량위고찰지표,고찰료액비、침제온도이급침제시간대제비화초조미유적영향。실험결과표명:료액비0.5∶1、침제온도210℃、침제시간65 s위최가공예조건,해조건하화초조미유중저몽희、방장순이급화초선알함량분별위7.59 mg/mL,6.32 mg/mL,0.69%,차화초조미유구유농욱향미,무이미,투명도호,마미명현。
Prepare Zanthoxylum seasoning oil by vegetable oil extraction method, take sensory evaluation,limonene content,linalool content andZanthoxylumamides content as the indexes,study the effect of solid-liquid ratio,extraction temperature and extraction time on the preparation of Zanthoxylum seasoning oil.The result reflects that the optimal process conditions are the ratio of solid-liquid of 0.5∶1,the extraction temperature of 210 ℃,the extraction time of 65 s.Under such conditions,the content of limonene,linalool,Zanthoxylum amides is 7.59 mg/mL,6.32 mg/mL, 0.69% separately, and the Zanthoxylum seasoning oil has strong aroma, no off-smell, good transparency and obvious spicy taste.