摘要
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，确定以大豆色拉油为载体，以十一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 special flavor oils.Its processing technolgy has been studied.It is determined that soybean salad oil is served as carrier,eleven spices as additives.First oil abstraction method is used, temperature 90℃,time 60 min,Then use this flavor oil as core-material and use soybean protein hydrolyzate and denaturated starch as wall material to manufacture this flavor oil by emulsion,homogenization and spray drying.
出处
《中国油脂》
CAS
CSCD
北大核心
1999年第1期31-34,共4页
China Oils and Fats
关键词
香辛料
调味油
大豆水解蛋白
胶囊化
微胶囊
Spices
flaver-oil
Soybean protein hydrolyzate
microencapsucation
