留兰香调味油的研制

The Preparation of Mentha spicata L.Seasoning Oil

文章研究了不同工艺条件及辅料的添加量对留兰香调味油感官品质的影响。采用高温浸提留兰香的方法,制成风味独特、味美鲜香的留兰香调味油。以感官评分为评价指标,考察留兰香粉添加量、浸提温度与时间以及葱末、蒜末、姜末添加量对留兰香调味油品质的影响。通过单因素试验与正交试验优化留兰香调味油的生产工艺,试验结果表明,留兰香调味油的最佳工艺条件是葵花籽油500 g,留兰香粉添加量14 g,葱末添加量6 g,姜末添加量8 g,蒜末添加量4 g,浸提温度50℃,浸提时间50 min。并且测定了在此条件下制取的留兰香调味油的理化指标与微生物指标,其酸价为1.85 mg KOH/g,过氧化值为0.12 g/100 g,大肠杆菌及菌落总数未检出,均符合食用调味油标准。研究表明留兰香调味油的研制工艺可行,产品质量安全稳定。

In this paper,the effects of different technological conditions and the additive amount of auxiliary materials on the sensory quality of Mentha spicata L.seasoning oil are studied.The Mentha spicata L.seasoning oil with unique flavor and delicious taste is prepared by the method of high-temperature extraction of Mentha spicata L..The effects of the additive amount of Mentha spicata L.powder,extraction temperature and time,and the additive amount of minced scallion,garlic and ginger on the quality of Mentha spicata L.seasoning oil are investigated.The production process of Mentha spicata L.seasoning oil is optimized by single factor test and orthogonal test,the results show that the optimal technological conditions of Mentha spicata L.seasoning oil are as follows:the sunflower seed oil is 500 g,the additive amount of Mentha spicata L.powder is 14 g,the additive amount of minced scallion is 6 g,the additive amount of minced ginger is 8 g,the additive amount of minced garlic is 4 g,the extraction temperature is 50℃,the extraction time is 50 min.The physical and chemical indexes and microbial indexes of Mentha spicata L.seasoning oil are determined.The acid value is 1.85 mg KOH/g,the peroxide value is 0.12 g/100 g,and Escherichia coli and the total number of bacterial colonies are not detected,which all meet the standard of edible seasoning oil.The research shows that the preparation technology of Mentha spicata L.seasoning oil is feasible and the product quality is safe and stable.