摘要
以菜子色拉油为原料，添加天然香味物料（葱、姜、茴香），经过加热、脱水、保温、冷却、过滤等工序制成具有独特风味的油脂。采用正文试验方法研究不同的工艺条件对三种风味油脂品质的影响。
Added with natural spice materials such as onion, ginger and fennel,rapeseed salad oil is processed into unique flavour oil fat through the working procedures of heating, dehydrating, heatpreservation, filteringand. The article studies the effect of various process conditions on the quality of the three kinds of flavour oil fat by means of orthogonal experiment.
关键词
风味油脂
工艺
葱味油
姜味油
茴香味油
flavour oil fat
spice material
technological condition
quality
