小茴香调味油的研制与工艺优化

Development and Process Optimization of Cumin Flavoring Oil

小茴香是我国传统香料之一,有着独特的风味,能够调味增香,还具有抗菌消炎的医用价值;葵花籽油气味清淡,颜色透明,而且营养丰富。文章以葵花籽油为基础油,加入小茴香并辅以葱、姜、蒜调整风味,采用浸提的方式进行小茴香调味油的工艺设计,以获得小茴香调味油的最佳生产工艺,加速其工业布局。根据感官评价结果,进行6项单因素试验分析以及2组正交试验分析,获得小茴香调味油的最佳生产工艺为:小茴香添加量12 g,浸提温度60℃,浸提时间30 min,葱添加量6 g,姜添加量5 g,蒜添加量6 g。此外,对成品小茴香调味油的理化指标进行检测,酸价为2.163 mg KOH/g,过氧化值为0.124 g/100 g,均符合国家标准;对其微生物指标进行检测,其细菌与大肠杆菌均未检出。结果表明,该生产工艺安全可靠,可为小茴香调味油的生产提供思路。

Cumin is one of the traditional spices in China,it has unique flavor,can enhance flavor and aroma,and it also has the medical value of anti-bacteria and anti-inflammatory.Sunflower seed oil is light in flavor,transparent in color and abundant in nutrients.In this paper,sunflower seed oil is used as the basic oil,and cumin is added with onion,ginger and garlic to adjust the flavor.The process design of cumin flavoring oil is carried out by extraction method,so as to obtain the best production process of cumin flavoring oil and accelerate its industrial layout.According to the results of sensory evaluation,six single factor tests and two groups of orthogonal tests are carried out.The optimal production process of cumin flavoring oil is obtained as follows:the additive amount of cumin is 12 g,the extraction temperature is 60℃,the extraction time is 30 min,the additive amount of onion is 6 g,the additive amount of ginger is 5 g and the additive amount of garlic is 6 g.In addition,the physical and chemical indexes of the finished product are tested.The acid value is 2.163 mg KOH/g,and the peroxide value is 0.124 g/100 g,both of which have met the national standard.The microbial indicators are detected,and bacteria and Escherichia coli are not detected.The results show that the production process is safe and reliable,which could provide ideas for the production of cumin flavoring oil.