食品科学
• 技术应用 • 上一篇
徐立荣,孙培成,于修烛*,曲庆禄,张志宇
出版日期:
发布日期:
基金资助:
中央高校基本科研业务费专项(QN2009074);西北农林科技大学大学生科技创新项目(1201210712119)
XU Li-rong, SUN Pei-cheng, YU Xiu-zhu*, QU Qing-lu, ZHANG Zhi-yu
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摘要:
为优化五香调味油加工工艺条件,以五香调味料和大豆油为原料,以电子鼻为检测手段,通过单因素试验和响应面分析,探讨油料比值、浸提温度、浸提时间和保温时间等因素对五香调味油风味的影响,并对五香调味油的理化指标进行分析。结果表明:选用配方1五香调味油最优工艺条件为油料比值4(m/m)、浸提时间10 min、浸提温度150 ℃、保温时间18 h。五香调味油各项理化指标均符合三级大豆油国家标准,表明基于电子鼻检测五香调味油的加工工艺优化是可行的。
关键词: 五香调味油, 电子鼻, 响应面, 工艺优化
Abstract:
This study aimed to optimize the processing conditions for five-spice condiment oil. The oil was prepared using five-spice powder and soybean oil as raw materials based on electronic nose analysis. The effects of ratio of soybean oil to five-spice powder, initial oil temperature, extraction time, and holding time (at 70 ℃) on the flavor were examined using single factor design and response surface methodology and physicochemical properties of five-spice condiment oil were investigated. The results demonstrated that the optimal five-spice powder consisted of 20% Sichuan pepper, 25% star anise, 25% fennel, 12.5% cinnamon, 12.5% dry ginger, and 5% clove, and the optimum processing conditions for five-spice condiment oil were as follows: mass ratio of oil to five-spice powder, 4:1; initial oil temperature, 150 ℃; extraction time, 10 min; and holding time, 18 h. All measured physiochemical indexes of five-spice condiment oil met the national standards of third-grade soybean oil. The results show that it is feasible to optimize the processing conditions for five-spice condiment oil based on electronic nose detection.
Key words: five-spice condiment oils, electronic nose, response surface methodology, process optimization
中图分类号:
TS225.3
徐立荣,孙培成,于修烛*,曲庆禄,张志宇. 基于电子鼻检测五香调味油加工条件的优化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201420060.
XU Li-rong, SUN Pei-cheng, YU Xiu-zhu*, QU Qing-lu, ZHANG Zhi-yu. Optimization of Processing Conditions for Five-Spice Condiment Oil Based on Electronic Nose Analysis[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201420060.
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https://www.spkx.net.cn/CN/Y2014/V35/I20/308