五香调味油研制及其氧化稳定性研究  

Study on Processing of Five-spice Condiment Oil and its Oxidative Stability

作　　者：高延[1] 万颖敏[1] 于修烛[1] 张英[1] 马晓宇[1] 苏帆[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《中国调味品》2012年第10期25-29,共5页China Condiment

基　　金：中央高校基本科研业务费专项(QN2009074);西北农林科技大学大学生科创项目资助

摘　　要：为了丰富调味油花色品种,以五香料和一级大豆油为原料,按一定工艺研制五香调味油。通过单因素试验和正交试验,探讨了五香料配比及使用量、浸提温度、浸提时间和保温时间等因素对五香调味油风味的影响,并对五香调味油的氧化稳定性及其货架期进行了评价。五香调味油的最优工艺条件为五香料使用量与原油的比例为1∶5(W∶W)、浸提时间为4min、浸提温度为120℃、保温时间为18h。五香调味油的各项理化指标均符合一级大豆油国家标准,其氧化稳定性略低于一级大豆油,其货架期约为230天。表明五香调味油的研制工艺是可行的。In order to enrich the varieties of condiment oils, using five-spice power and soybean oil as raw materials to produce five-spice condiment oil. Through single factor and orthogonal experiments, the ratio and usage of five spices, extraction temperature, extraction time and preservation time and it five-spice condiment oil oxidative stability and the shelf-life were studied. Optimum conditions were as follow： ratio of five-spice power to oil 1 ： 5 （W ： W）, extraction time 4rain, extraction temperature 120 ＂C ,preservation time 18 h. The physiochemical indexes of five-spice condiment oil can meet the national standards of soybean oil. Its oxidative stability was slightly lower than soybean oil; the shelf- life was about 230 d. The results show the process of five-spice condiment oil is workable.

关 键 词：五香料 大豆油 研制 调味油 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]