香瓜子汤料水用香辛料煮制特性研究  

Cooking Characteristics of Soup Water of Sunflower Seed Cooked with Spices

作　　者：王珏[1] 宋宗庆 李春保 沈旭 孙艳艳 

机构地区：[1]安徽省轻工科研所,安徽合肥230001 [2]洽洽食品股份有限公司,安徽合肥230601

出　　处：《安徽农业科学》2011年第14期8609-8611,共3页Journal of Anhui Agricultural Sciences

基　　金：安徽省科技攻关项目(09010301022)

摘　　要：[目的]研究香瓜子汤料水用香辛料煮制特性,确定多种料包的配比及更换频次。[方法]采用分光光度法对8种香辛料煮制后溶液的吸光度进行了检测,并采用挥发油残留测定法对煮制后的香辛料挥发油残留进行了测定。[结果]枸杞子和花椒的利用限制为2锅（4 h）;金银花、胡椒、干姜、八角和丁香限制在3锅（6 h）以内;而甘草可在34锅范围内（610 h）进行调整。枸杞子和花椒可混合,更换频次为1次/2锅;胡椒、金银花、干姜、八角和丁香可混合,更换频次为1次/3锅;甘草不宜与其他香料混合,更换频次为1次/4锅。[结论]为香瓜子煮制工艺研究提供了理论依据。[Objective] Cooking characteristics of soup water of sunflower seed cooked with spices were studied in order to make sure the proportion and changing frequency of different spices.[Method] Absorbances of soup water of 8 spices were determined by spectrophotometric method,and volatile oil residues of 2 spices were determined.[Result] Wolfberry fruit and Chinese prickly ash could be cooked for 2 pots（4 h）;honeysuckle,pepper,dried ginger,aniseed and clove should be limited in 3 pots（6 h）;while glycyrrhiza could be cooked within 34 pots（610 h）.Wolfberry fruit and Chinese prickly ash could be mixed,with changing frequency of 1 time/2 pots;honeysuckle,pepper,dried ginger,aniseed and clove could be mixed,with changing frequency of 1 time/3 pots;while glycyrrhiza shouldn’t be mixed with the other spices,with changing frequency of 1 time/4 pots.[Conclusion] The research provides theoretical basis for studies on cooking technology of sunflower seed.

关 键 词：吸光度 挥发油 香辛料 溶出特性 

分 类 号：S37[农业科学—农产品加工]