红焖羊肉复合油树脂调味品的研究(1)
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(济南大学食品科学营养系 山东 济南 250002)
【摘要】香辛料具有改善食品风味，提高食品质量与价值，促进人体吸收的作用，在日常烹饪中广泛使用。为改善传统颗粒或粉末香辛料存在的调味不均匀、计量欠准确、质量不稳定、利用率低等弊端，本研究以CO2超临界流体萃取之花椒、丁香、中国肉桂、辣椒、山奈等油树脂为基料，利用正交设计试验的方法，对红焖羊肉的调香、调味进行了研究，确定了这几种香辛料油树脂和调味料在菜品制作过程中复合使用的最佳配比为：花椒油树脂乳化液25：丁香油树脂乳化液10：山奈12：辣椒33：中国肉桂18，应用于菜品的标准化制作或快餐化生产极为有效。
【关键词】香辛料;油树脂;超临界流体萃取;正交试验设计
Study on Spice oleoresins blends seasoning of Stewed Lamb in Brown Sauce
TANG wei-dong，ZHU hai-tao，ZHANG miao，WU jing-tao，WANG zhe
【Abstract】Spices can improve the food flavor, improve food quality and value, to promote human body to absorb role in daily, widely used in cooking. To improve the traditional particle or powder spices existing seasoning not uniform, measuring owes accurately, quality is not stable, low utilization ratio of disadvantages, this study CO2 supercritical fluid extraction of clove, cinnamon, Chinese prickly ash, chili, kaempferia galanga and oleoresin as base stock, using orthogonal test method, the Stewed Lamb in Brown Sauce flavouring, seasoning, determine the several spices oil resin and seasoning in food production process of composite use the best ratio for: Chinese prickly ash oil emulsion resin 25: clove oil resin emulsion 10: kaempferia galanga 12: chili 33: China cinnamon 18, used in food production or fast food production of standardization is very effective.
【Key words】Spices；oleoresin；supercritical fluid extraction；Orthogonal Design
【中图分类号】R914.78【文献标识码】B【文章编号】1005-0515(2011)09-0039-02
香辛料(Spices)是一类能够给食品呈现具有各种香、辛、麻辣、苦甜等典型气味的食用植物香料的简称 ......
(济南大学食品科学营养系 山东 济南 250002)
【摘要】香辛料具有改善食品风味，提高食品质量与价值，促进人体吸收的作用，在日常烹饪中广泛使用。为改善传统颗粒或粉末香辛料存在的调味不均匀、计量欠准确、质量不稳定、利用率低等弊端，本研究以CO2超临界流体萃取之花椒、丁香、中国肉桂、辣椒、山奈等油树脂为基料，利用正交设计试验的方法，对红焖羊肉的调香、调味进行了研究，确定了这几种香辛料油树脂和调味料在菜品制作过程中复合使用的最佳配比为：花椒油树脂乳化液25：丁香油树脂乳化液10：山奈12：辣椒33：中国肉桂18，应用于菜品的标准化制作或快餐化生产极为有效。
【关键词】香辛料;油树脂;超临界流体萃取;正交试验设计
Study on Spice oleoresins blends seasoning of Stewed Lamb in Brown Sauce
TANG wei-dong，ZHU hai-tao，ZHANG miao，WU jing-tao，WANG zhe
【Abstract】Spices can improve the food flavor, improve food quality and value, to promote human body to absorb role in daily, widely used in cooking. To improve the traditional particle or powder spices existing seasoning not uniform, measuring owes accurately, quality is not stable, low utilization ratio of disadvantages, this study CO2 supercritical fluid extraction of clove, cinnamon, Chinese prickly ash, chili, kaempferia galanga and oleoresin as base stock, using orthogonal test method, the Stewed Lamb in Brown Sauce flavouring, seasoning, determine the several spices oil resin and seasoning in food production process of composite use the best ratio for: Chinese prickly ash oil emulsion resin 25: clove oil resin emulsion 10: kaempferia galanga 12: chili 33: China cinnamon 18, used in food production or fast food production of standardization is very effective.
【Key words】Spices；oleoresin；supercritical fluid extraction；Orthogonal Design
【中图分类号】R914.78【文献标识码】B【文章编号】1005-0515(2011)09-0039-02
香辛料(Spices)是一类能够给食品呈现具有各种香、辛、麻辣、苦甜等典型气味的食用植物香料的简称 ......
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