清油火锅液体香精的调配

Preparation of Vegetable-Oil Hot Pot Liquid Essence

通过对清油火锅底料炒制及其香气分析的文献进行归纳总结,并对清油火锅的香气进行感官评价,将清油火锅的香气香韵分为酱香、辛香、肉香、油脂香等香韵。为了保证清油火锅液体香精的安全性,各香韵均选用了符合GB 2760-2014,要求的香原料进行调配实验,得到了较优的清油火锅液体香精配方,并且对其进行香气评价。

In this paper,the literature on the frying and aroma analysis of vegetable-oil hot pot seasonings is expounded and summarized,and the sensory evaluation of the aroma of vegetable-oil hot pot is carried out,and the notes of vegetable-oil hot pot is divided into sauce aroma,spicy aroma,meat aroma,grease aroma and so on.In order to ensure the safety of liquid essence of vegetable-oil hot pot,all notes are selected in accordance with the requirements of GB 2760-2014 for preparation experiment,and a better liquid essence formula of vegetable-oil hot pot is obtained,and its aroma is evaluated.