新型藿香调味料的研制

The Development of New-type Ageratum Seasoning

选用新鲜藿香茎、叶为原料,利用超细磨浆技术提取藿香液。试验结果表明:当磨浆加水量为1∶9、磨浆循环次数为5次、超声波处理时间为18min时,藿香原料的提取率达到93.97%。提取得到的藿香液加入麦芽糊精、大豆分离蛋白、白砂糖、食盐、CMC-Na等进行调配,以感官评价为考核指标,得到最佳的配方为麦芽糊精5.2%、大豆分离蛋白4.5%、白砂糖3.5%、食盐1.0%、CMC-Na 0.05%,按照此配比制得的藿香调味粉品质极佳。

Select fresh ageratum stems and leaves as raw materials, and use superfine grinding technology to extract ageratum liquid. The experimental results show that when the additive amount of water is 1 ： 9, grinding cycle times is 5 times, ultrasonic processing time is 18 min, the extraction rate of ageratum raw material can reach 93.97%. The extracted ageratum liquid is added with maltodextrin, isolated soy protein, sugar, salt, CMC-Na, etc. , taking sensory evaluation as the checking index, the ageratum seasoning powder with the best quality can be obtained, the formula is maltodextrin 5.2%, isolated soy protein 4.5%, sugar 3.5%, salt 1.0%, CMC-Na 0.05%.