摘要
目的:探讨花椒精粗提工艺及全籽麻味调和油工艺,制备口感和麻味适中、脂肪构成合理的天然植物调和油。方法:结合超临界萃取法、常规浸提法、水蒸气萃取法等比较花椒精提取工艺,采用感官评定法优化花椒精与精炼花椒籽油调和全籽麻味调和油生产配方。结果:花椒精油原油和花椒籽油按1∶3.5比例调和后,色泽棕黄(色值0.25),口感评价麻味最宜适中,兼有花椒的麻香味和花椒籽特有清香味,脂肪酸构成合理,口感新颖。结论:花椒精油原油和花椒籽油按1∶3.5比例调和,可调配出麻味适中、口感新颖、脂肪构成合理的天然植物调味油产品。
[Objective] To eonfect a kind of natural plant oil products with reasonable lipid constitute, modest mouthfeel and numb- taste by exploring extraction process of Zanthoxylum bangeanum essence and technology of the whole-seed numb-taste blend oil. [ Method ] Combining with supercritieal extraction, conventional extraetion, and steam extraction, Zanthoxylum bungeanum essence extraction proces- ses were compared by the sensory evaluation method to optimize the preparation formula of the whole seed numb-taste blend oil whose mixture was refined Zanthoxylum bungeanum seed oil and Zanthoxylum bungeanum essence. [Result] V（hen the raw oil of Zanthoxylum bungeanum oil and Zanthoxylum bungeanum seeds oil were mixed at the ratio of 1：3.5, the color was brown （ color tone was 0. 25 ） . According to the sensory evaluation method, the most suitable taste was spicy, both the flavor of Zanthozylum bungeanum and Zanthoxylum bungeanum seeds. It was a kind of natural plant oil products of reasonable lipid constitute, special taste, and the healthy new nutrition. [Conclusion] When the raw oil of Zanthoxylum bungeanum oil and Zanthoxylum bungeanum seeds oil are mixed at the ratio of 1：3.5, the natural plant oil product is of reasonable lipid constitute, and modest mouthfeel and numb-taste.
出处
《中国食物与营养》
2012年第11期55-57,共3页
Food and Nutrition in China
基金
贵州省优秀科技教育人才省长专项资金项目(项目编号:黔科【2009】04号)
关键词
花椒籽
花椒精
调和油
Zanthoxylum bungeanum seed
Zanthoxylum bungeanum essence
blend oil
