摘要
探讨了在不影响安塞蜜溶液其他风味的前提下,阿魏酸、4-(2,2,3-三甲基环戊-3-烯基)丁-2-烯酸、乳酸锌对安塞蜜的苦味抑制效果。并在单因素实验的基础上,采用正交实验设计选出了最佳复配方案。同时,研究了此复合苦味抑制剂对咖啡苦味的抑制效果。结果表明:阿魏酸浓度为110mg/L,4-(2,2,3-三甲基环戊-3-烯基)丁-2-烯酸浓度为140mg/L,乳酸锌浓度为80mg/L时,安塞蜜溶液苦味可从很苦降低到苦,而且此复合苦味抑制剂对咖啡具有有效的苦味抑制作用。
The inhibition effect of three kinds of bitterness inhibitors, such as ferulic acid, 4-（2,2,3-trimethylcyclopent-3-enyl） but-2-enoic acid and znic lactate on the bitterness of acesulfame K is stud- ied under the condition that they don＇t influence the other flavors of acesulfame K solution. The orthogonal experimental design method is adopted to determine the optimum compound plan. Meanwhile, research the inhibition effect of compound bitterness inhibitor on bitterness based on the single factor test. The results show that the concentration of ferulic acid is 110 mg/L, the concentration of 4-（2, 2, 3-trimethylcyclopent-3-enyl） but-2-enoic acid is 140 mg/L and the concentration of zinc lactate is 80 mg/L. Under such conditions, the bitterness of acesulfame K solution can be bitter from heavy bitter, and it also has effectual inhibition effect on bitterness of coffee.
出处
《中国调味品》
CAS
北大核心
2013年第3期112-115,共4页
China Condiment
关键词
复和苦味抑制剂
正交设计
感官评定
抑制效果
compound bitterness inhibitor
orthogonal design
sensory assessment
inhibition effect
