摘要
食品的调味是食品加工中的一个很重要的因素，如今的调味品已不再限于酱油、醋、盐这些简单产品，人们不仅迫切需要色、香、味俱全，而且要求调味品方便、营养、卫生以及多品种、多功能，因此研制了从香辛料中提取香精油，同时配制以蔬菜汁、骨汤等营养丰富原料，再辅加食盐，味精等辅助材料精制而成，通过正文试验选择出最佳的工艺参数：根据感官评定确定香辛料采用草取法（食用酒精）提取，浸提温度７０℃，原料与溶剂比１：４，浸提时间３．５ｈ．蔬菜汁采用整体烫漂１００℃，时间３ｍｉｎ，最终产品按Ｌ８（２７）试验得到营养完全、方便经济、不含任何防腐剂的一种新型调味佳品，在香辛料利用上突破了传统的应用方式。
Food condition is a very improtant problem in food processing. Condiment is notonly limited soy sauce,vineger,salt.Peoples need polycategory and polyfunction conid-ment with nutrition,sanitation,convenience and color,taste, flavor. We experimentthe technological process of nutrient condiment by composed with volatile oil, bone juiceand vegetable juice,salt ,gourment podwer etc. The best teclinological parameter is ex-traction temperature 70℃, extraItion time 3.5h, material/solvent 1:4 by extract ofpices vegetable juice is scalding temperature 100℃,time 3 min. It was stressed in flavorand abundance in nutrition. Same while breaking through classical use fashion in spices.This is a kind of new condiment product.
出处
《郑州轻工业学院学报》
1994年第3期27-31,共5页
Journal of Zhengzhou Institute of Light Industry（Natural Science）
关键词
调味剂
营养
复合调味剂
condiments
volatile oil
perfumes
spices nutrition
