花椒油生产及其货架期麻味物质变化研究

Study on Production Process and Changes of Spicy Components in Shelf Life of Pepper Oil

研究以汉源红花椒和食用菜籽油为原料,采用浸泡提取的方式制备食用花椒油。在制备花椒油的过程中,考察了不同浸提温度、时间和料液比对花椒油吸光度的影响。同时进一步通过正交实验,得出了最佳的花椒油生产工艺条件。最后考察了不同储藏温度和储藏时间对花椒中麻味物质含量变化的影响,为调味品的生产提供了基础科学支撑。结果表明:汉源红花椒在食用菜籽油中的浸提温度为85℃,浸提时间为30min,料液比为1∶2时得到的花椒油麻味物质的含量最高;制得的花椒油在0℃储存条件下麻味物质的保存效果最好,但最长储存期也不能超过1个月。

Take Hanyuan red pepper and edible rap oil as materials, soakmg and extracnon meuluua are adopted to prepare edible pepper oil. During the process of pepper oil preparation, the effects of extraction temperature, extraction time and material-liquid ratio on absorbency of pepper oil are inves- tigated. The optimum production process conditions are obtained by orthogonal experiment. Finally, the effects of different storage temperatures and storage time on changes of contents of spicy compo- nents of pepper are researched, which provide basic scientific support for condiment production. The optimized formula is： 1 ： 2 （W/W） of pepper to liquid （rapeseed oil） for 30 min at 85 ℃. The best storage condition of pepper oil is not exceeding 1 month at 0℃.