发酵香肠复合油树脂香辛料的研制  

Development of Spice Oleoresin Seasoning Complex for Use in Fermented Sausage

作　　者：汤卫东[1] 朱海涛[1] 张淼[1] 吴敬涛[1] 

机构地区：[1]济南大学食品科学与营养系,山东济南250002

出　　处：《食品科学》2011年第24期311-315,共5页Food Science

基　　金：山东省自然科学基金项目(SZR0718)

摘　　要：为改善传统发酵香肠微末香料调味不均匀、质量不稳定、利用率低等不足,以CO2超临界流体萃取花椒、丁香、八角、莳萝籽、肉桂、山奈等1 3种香辛料油树脂为基料,通过均质、复配,制备出性能较为稳定的复合油树脂均质液,利用正交试验设计方法,研究该产品对香肠的调香、调味效果,结合感官评定确定复合油树脂香辛料的最优配比。结果表明:以花椒9%、丁香6%、山奈7%、草豆蔻6%、莳萝籽23%、肉桂10%、肉豆蔻6%、八角10%、白胡椒4%、小茴香6%、白豆蔻4%、砂仁5%、草果4%的比例(m/m)复配重组的复合油树脂香辛料,具有良好的除异增香作用,对改善香肠口感、提高产品质量的稳定性效果显著。In order to improve the shortcomings of traditional fermented sausage such as uneven seasoning,unstable quality and low utilization rate,oleoresins extracted from 13 species of spices such as pricklyash peel,clove,anise,dill seed,cinnamon,Rhizoma Kaempferiae,white pepper,katsumade galangal seed,Fructus Amomi,Fructus Tsaoko,Semen Myristicae,Fructus Amomi Rotundus and cumin seed by supercritical fluid CO2 were homogenized and formulated for use as a seasoning in fermented sausage.Their formulation was optimized by orthogonal array design based on the sensory evaluation score of fermented sausage.The optimal formula was determined to consist of 9% pricklyash peel,6% clove,7% Rhizoma Kaempferiae,6% katsumade galangal seed,23% dill seed,10% cinnamon,6% Semen Myristicae,10% anise,4% white pepper,6% cumin seed,4% Fructus Amomi Rotundus,5% Fructus Amomi and 4% Fructus Tsaok.The optimized spice oleoresin formula could remove unpleasant odor and enhance aroma effectively.Meanwhile,it also exhibited an obvious improvement on the taste and product quality of fermented sausage.

关 键 词：香辛料 油树脂 发酵香肠 复配重组 正交试验设计 

分 类 号：TS264.3[轻工技术与工程—发酵工程]