花椒精粗提工艺及全籽麻味调和油工艺研究
Food and Nutrition in China(2012)
Abstract
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。
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Key words
Zanthoxylum bungeanum essence,Zanthoxylum bungeanum seed,blend oil
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