| 香菜调味油的研制 |
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| 引用本文： | 刘艳红,张莲莲,周沁悦,梅新成,李二娇,张晓玙,刘生杰.香菜调味油的研制[J].农产品加工．学刊,2022(3). |
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| 作者姓名： | 刘艳红 张莲莲 周沁悦 梅新成 李二娇 张晓玙 刘生杰 |
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| 作者单位： | 阜阳师范大学信息工程学院;阜阳师范大学生物与食品工程学院 |
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| 基金项目： | 安徽省质量工程项目(2020JYXM1421);阜阳师范大学信息工程学院自然科学研究(一般)项目(FXG2021ZY02);阜阳地方农产品食品工艺开发科研创新团队(FX2020KCT02);安徽省校企合作实践教育基地项目(2020SJJD089);国家级大学生创新创业项目(202013619001);安徽省大学生创新创业计划项目(202113619004,201913619011)。 |
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| 摘 要： | 以香菜和食用油为主要原料,采用植物油浸提法制备香菜调味油,开发出一种风味独特的新型调味油。单因素试验选取浸提温度、浸提时间和香菜添加量探讨影响香菜调味油的工艺参数。通过正交试验进一步确定了香菜调味油的最佳工艺条件。结果表明,香菜调味油的最佳工艺条件为浸提温度80℃,浸提时间30 min,香菜用量25 g。在此条件下获取所得的香菜调味油油体澄清透亮,色泽呈翠绿色,具有香菜特有的香味,且理化微生物指标符合国家标准。
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| 关 键 词： | 香菜 调味油 正交试验 |
Development of Coriander Seasoning Oil |
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| LIU Yanhong,ZHANG Lianlian,ZHOU Qinyue,MEI Xincheng,LI Erjiao,ZHANG Xiaoyu,LIU Shengjie.Development of Coriander Seasoning Oil[J].Nongchanpin Jlagong.Xuekan,2022(3). |
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| Authors: | LIU Yanhong ZHANG Lianlian ZHOU Qinyue MEI Xincheng LI Erjiao ZHANG Xiaoyu LIU Shengjie |
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| Institution: | (School of Information Engineering,Fuyang Normal University,Fuyang,Anhui 236037,China;Biology and Food Engineering School,Fuyang Normal University,Fuyang,Anhui 236037,China) |
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| Abstract: | Using coriander and edible oil as the main raw materials,coriander flavoring oil was prepared by vegetable oil extraction,and a new flavoring oil with unique flavor was developed. The single factor experiment was conducted to select the extraction temperature,extraction time and coriander addition amount to explore the process parameters of coriander seasoning oil. The optimum technological conditions of coriander flavoring oil were determined by orthogonal test. The results showed that the optimum technological conditions of coriander seasoning oil were as follows:extraction temperature 80 ℃,extraction time30 min,coriander dosage 25 g. Under these conditions,the obtained coriander flavoring oil was clear and bright,with emerald green color,unique fragrance of coriander,and the physicochemical and microbiological indexes met the national standards. |
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| Keywords: | coriander seasoning oil orthogonal test |
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