| 香瓜子汤料水用香辛料煮制特性研究 |
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| 引用本文： | 王珏,宋宗庆,李春保,沈旭,孙艳艳.香瓜子汤料水用香辛料煮制特性研究[J].安徽农业科学,2011,39(14):8609-8611. |
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| 作者姓名： | 王珏 宋宗庆 李春保 沈旭 孙艳艳 |
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| 作者单位： | 安徽省轻工科研所;洽洽食品股份有限公司; |
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| 基金项目： | 安徽省科技攻关项目(09010301022) |
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| 摘 要： | 目的]研究香瓜子汤料水用香辛料煮制特性,确定多种料包的配比及更换频次。方法]采用分光光度法对8种香辛料煮制后溶液的吸光度进行了检测,并采用挥发油残留测定法对煮制后的香辛料挥发油残留进行了测定。结果]枸杞子和花椒的利用限制为2锅（4 h）;金银花、胡椒、干姜、八角和丁香限制在3锅（6 h）以内;而甘草可在34锅范围内（610 h）进行调整。枸杞子和花椒可混合,更换频次为1次/2锅;胡椒、金银花、干姜、八角和丁香可混合,更换频次为1次/3锅;甘草不宜与其他香料混合,更换频次为1次/4锅。结论]为香瓜子煮制工艺研究提供了理论依据。
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| 关 键 词： | 吸光度 挥发油 香辛料 溶出特性 |
Cooking Characteristics of Soup Water of Sunflower Seed Cooked with Spices |
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| WANG Jue et al.Cooking Characteristics of Soup Water of Sunflower Seed Cooked with Spices[J].Journal of Anhui Agricultural Sciences,2011,39(14):8609-8611. |
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| Authors: | WANG Jue |
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| Institution: | WANG Jue et al(Anhui Institute of Light Industry,Hefei,Anhui 230001) |
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| Abstract: | Objective] Cooking characteristics of soup water of sunflower seed cooked with spices were studied in order to make sure the proportion and changing frequency of different spices.Method] Absorbances of soup water of 8 spices were determined by spectrophotometric method,and volatile oil residues of 2 spices were determined.Result] Wolfberry fruit and Chinese prickly ash could be cooked for 2 pots(4 h);honeysuckle,pepper,dried ginger,aniseed and clove should be limited in 3 pots(6 h);while glycyrrhiza coul... |
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| Keywords: | Absorbance Volatile oil Spices Dissolution characteristics |
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