摘要
以笮菛为原料,与传统的调味油制作工艺相结合开发出一种新型调味油。首先对影响笮菛调味油的制作工艺参数进行单因素实验,并在此基础上设计正交试验,实验结果表明:笮菛调味油制作的最佳工艺条件为笮菛量4.5份,浸提温度70℃,浸提时间1.5h,姜末量2.5份。并在此条件下对其进行了理化指标和微生物指标的测定。
In this paper,a new kind of seasoning oil is developed combined with the traditional seasoning oil production technology using Allium cyaneum Regel as raw material.Based on the single factor experiment,the optimal extraction formula and technology parameters are ascertained by orthogonal experiments.The results show that the optimum conditions are as follows：Allium cyaneum Regel amount of 4.5 shares,extraction temperature of 70 ℃,extraction time of 1.5 h,and ginger amount of 2.5 shares.At last,the physical and chemical indicators,microbial indicators are determined under the optimum conditions.
出处
《中国调味品》
CAS
北大核心
2014年第10期109-111,共3页
China Condiment
基金
内蒙古科技大学产学研项目(PY-201215)
关键词
笮菛
调味油
生产工艺
Allium cyaneum Regel
seasoning oil
production technology
