直接浸提法制备辣椒调味葵花油的工艺研究

Research on the Preparation Technology of Chili Seasoning Sunflower Oil by Direct Extraction Method

文章旨在研究不同工艺参数和辅料添加量对辣椒调味葵花油色、香、味等感官品质的影响。以感官评分为评价指标,探究辣椒粉添加量、浸提温度、浸提时间以及葱、姜、蒜添加量对辣椒调味葵花油感官品质的影响,并通过正交试验对辣椒调味葵花油的生产工艺条件进行优化。结果表明,各工艺参数和辅料因素对辣椒调味葵花油感官品质影响的重要性分别为:辣椒粉添加量>浸提时间>浸提温度,葱>姜>蒜,在辣椒粉15 g、浸提温度70℃、浸提时间50 min、葱6 g、姜7 g、蒜6 g时,辣椒调味葵花油的感官评分最高。对成品油的品质指标和微生物指标进行检测,其酸价为2.02 mg KOH/g,过氧化值为0.13 g/100 g,菌落总数和大肠杆菌均未检出,表明此工艺稳定可行,可为辣椒调味油的生产提供参考。

The objective of this paper is to study the effects of different process parameters and the amount of auxiliary materials on the color,aroma,taste and other sensory qualities of sunflower oil.Taking sensory score as the evaluation index,the effects of additive amount of chili powder,extraction temperature,extraction time and additive amount of onion,ginger and garlic on the sensory quality of chili seasoning sunflower oil are investigated,and the production process conditions of chili seasoning sunflower oil are optimized by orthogonal test.The results show that the importance of process parameters and auxiliary material factors affecting the sensory quality of chili seasoning sunflower oil is as follows:the additive amount of chili powder>extraction time>extraction temperature,onion>ginger>garlic,when chili powder is 15 g,extraction temperature is 70℃,extraction time is 50 min,onion is 6 g,ginger is 7 g,garlic is 6 g,the sensory score of chili seasoning sunflower oil is the highest.The acid value is 2.02 mg KOH/g,the peroxide value is 0.13 g/100 g,the total number of bacteria and Escherichia coli are not detected,indicating that this process is stable and feasible,which can provide references for the production of chili seasoning oil.