中菜常用香辛调料性质及调味作用研究  

Study of characters and flavor functions of spice seasonings frequently used in Chinese food

作　　者：李清秀[1] 贺峰[1] 王海东[1] 房兴堂[2] 

机构地区：[1]徐州生物工程高等职业学校,江苏徐州221006 [2]徐州师范大学,江苏徐州221116

出　　处：《中国调味品》2010年第7期111-113,共3页China Condiment

基　　金：江苏省徐州市科技基金(HX0605)

摘　　要：分别准确称取14种香辛调味料各2 g,加入100 mL水,加热至沸腾,静置浸泡1 h,确定其颜色、嗅觉和味觉等性状,并结合中医理论确定各种调料的药用功能。根据L16(215)正交实验表设计16组实验,每组实验三个平行重复,以去腥50分,肉香味25分,料味协调性25分标准进行感官评定,获得了14种调料去腥效果和对鸭肉味道影响次序,最佳配料比和对鸭肉的去腥和香味的形成影响最大的调料。Accurately weigh out 2 g of 14 kinds of spicy seasoning each,mix them with 100 mL of water and heat to boiling,Then place the liquid for 1 h.Ascertain the Color smell taste and other character of the liquid,ascertain the medicinal functions of each seasonings basic on Traditional Chinese Medicine Theory.16 group of experiments designed according to L16（215）orthogonal experiment table,each group is made up of 3 parallel experiments,and make sensory evaluation by standard of following： fishiness-removing value 50 cents,flesh-scent value 25 cents,coordination of meat and Seasonings value 25 cents.Influence-sequence of 14 seasonings to fishiness-removing and duck taste,best proportion of seasonings and most influential seasoning to duck fishiness-removing and taste are obtained.

关 键 词：香辛料 调味 性质 配比 作用 

分 类 号：TS264.3[轻工技术与工程—发酵工程]