粉末复合香辛调味油研制

Study on Powdery Mixed Spice Flavor-oil

复合香辛调味油是一种风味独特的调味油.对其生产工艺进行了研究,先确定以大豆色拉油为载体,以11种香辛料做为添加剂,采用油提法,油提温度90℃,时间60min.再以该调味油为心材,以大豆水解蛋白、变性淀粉为壁材.经乳化、均质、喷雾干燥制成粉末调味油.

The mixed spice flavor-oil is one of the special flavor oils. Its processing tcchnolgy has been studied in this paper. It is determined that soybean salad oil is served as the carrier,eleven spices as additives. First, the oil abstraction method is used,temperature 90℃, time 60 minuts. Then use this flavor oil as the core while the soybean protein hydrolysate and denaturated starch as the wall-material to manufacture this flavor oil by emulsifying,homogenizing and spray drying.