摘要
姜油树脂因大量姜油酮、醇、烯类物质的存在而难溶于水,其中的姜酚和二氢姜酚等物质的存在而产生苦涩味,口感难以接受。以符合国家食品医药卫生安全标准的乳化剂、溶剂、添加剂等为原料,研究出最佳的配方,制备出水溶性良好、口感舒适的乳化姜油树脂,其配方为姜油树脂35%,溶剂丙二醇60%,复配乳化剂斯潘-60/吐温-40(1∶4)含量5%左右。
Ginger Oleoresin is insoluble in water due to the presence of gingerone,zingiberol,gingerol,alpha.-Farnesene.The gingerol and dihydro-gingerol among the Ginger Oleoresin have a bitter taste in tongue,which is uncomfortable.In this work,the best ingredient had been searched and the sample of emulsified ginger oleoresin had been prepared,which is soluble and comfortable.The emulsifiers,sovents,additives being used were in accordance with national standards of food,medical,health and safety.The ingredient is Ginger Oleoresin 35%,sovent propylene glycol 60%,compound emulsifiers（span-60∶tween-40 is 1∶4） 5% about.
出处
《中国调味品》
CAS
北大核心
2011年第1期36-39,共4页
China Condiment
关键词
姜油树脂
乳化
姜油酮
Ginger Oleoresin
emulsifying
gingerone
