影响火锅底料香辛料熬煮出味质量的因素研究

Study on the Factors Affecting the Flavor Quality of Spices in Hotpot Seasonings

以川渝地区火锅底料中常用的香辛料为实验材料,对影响香辛料熬煮出味质量的因素进行研究。首先通过单因素实验研究单一香辛料不同目数对出味质量的影响,混合香辛料不同颗粒度配比、与水不同比例浸泡对香辛料出味质量和出味速度的影响;然后将单因素实验优化结果与空白组香辛料运用到底料炒制中,对炒制的底料进行感官评价。结果表明,香味浓郁且耐煮的香辛料为山奈、白蔻、八角、广香、丁香,香味较淡且不耐煮的香辛料为香果、白芷、草果、小茴香、砂仁。混合香辛料最佳处理方式为颗粒度范围5≤X≤20目和X>20目比例为3∶1,料水比为1∶1.5,且此处理方式能明显提高底料的出味质量。

Taking the spices commonly used in hotpot seasonings in Sichuan and Chongqing areas as the experimental materials,the factors affecting the flavor quality of the spices are studied.Firstly,the effects of different meshes of single spice on the flavor quality are studied by single factor experiments,and the effects of different granularity ratios of mixed spices and different proportions of soaking water on the flavor quality and flavor producing speed of spices,and then the optimized results of single factor experiments and blank group spices are applied to the frying of the seasonings,and the sensory evaluation of the seasonings is carried out.The results show that the spices with strong flavor and being boilproof are Kaempferia galanga,Alpinia tonkinensis,star anise,costus root,clove;the spices with light flavor and being coctolabile are Ligusticum chuanxiong,Angelica dahurica,Amomum tsaoko,fennel,Amomum villosum.The best treatment method is that the ratio of granularity ranges of mixed spices within 5≤X≤20 meshes and X>20 meshes is 3∶1,and the ratio of solid to liquid is 1∶1.5,and this treatment method can obviously improve the flavor quality of the seasonings.