吸附型复合香辛调味料的研制  

Preparation of absorbed seasoning flavor complex

作　　者：郭媛[1] 张连富[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2008年第2期131-133,136,共4页Science and Technology of Food Industry

摘　　要：以"五香粉"传统配料桂皮、八角茴香、花椒、小茴香和生姜的油树脂产品为原料,将之吸附于载体糊精上,采用感官评定确定出最优配方为桂皮油树脂0.89%、八角茴香油树脂0.85%、花椒油树脂0.70%、小茴香油树脂0.73%、生姜油树脂0.57%、食盐1.00%、糊精95.25%。所制成的具有"五香粉"特色的吸附型复合香辛调味料,既便于计量使用,又易入味,且无渣滓口感。Oleoresins extracted from traditional seasoning flavors of ＂ five spice＂, cinnamon, star anise, zanthoxylum,fennel and ginger were served as raw materials in absorbed seasoning flavor complex preparation and dextrin was used as sorbent. The most suitable composition of the complex was determined according to sensory evaluations and the results were described as follows： cinnamon 0.89%, star anise 0.85%, zanthoxylum 0.70%,fennel 0.73%, ginger 0.57%, salt 1.00% and dextrin 95.25%. The final product was easy to measure, convenient to handle and without any dregs.

关 键 词：吸附型复合香辛料 五香型 感官评定 配方 油树脂 

分 类 号：TS264.9[轻工技术与工程—发酵工程]