鱼香风味物质的高效利用技术研究  

Technical Research on the Efficient Use of Fennel Substances

作　　者：吕开斌[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国调味品》2015年第9期69-71,共3页China Condiment

基　　金：四川省教育厅;川菜发展研究中心项目课题(CC09Z03)

摘　　要：考虑到传统调味法在利用特色调味佐料，鱼香风味的呈味要素———鱼香进行调料时，存在“利用率低、有季节限制”的特点，即习惯上仅使用鱼香的鲜嫩芽、叶及其干籽粒做调味佐料（它们的产量相对较少，一般仅占鱼香生物产量的6％～8％），因此相对于传统调味法，鱼香调料的产出率、利用率都很低。另外，因鱼香鲜嫩芽、叶产出的季节性限制，需要使用鱼香鲜嫩芽、叶作特色佐料及呈味要素的鱼香风味系列菜肴的烹饪，也相应受到鱼香鲜嫩芽、叶产出季节的影响。因此，按大众食俗与风味爱好，利用复合调味料的制备原理和方法，提取鱼香枝、叶与相关调味辅料的风味物质，复配成调味特点突出、使用方便的新型鱼香调味料。相对于传统调味方法，能使鱼香风味物质的利用率提高70％以上。In this article,considering that the feature of low utilization rate and season limitation of fennel substances with the traditional flavoring method,the fresh buds,leaf and dry grain of fennel （whose yield is account for 6%-8% of the fennel biological production）are used as condiment,so the utilization rate and production rate of the fennel condiment are lower.In addition,the yield of the fennel buds and leaf is limited by the season,which limits the fennel-flavored cuisine that needs them. The fennel condiment is produced from the flavoring substances of the fennel branch and leaf and related supplementary materials by the synthesizing principle and of the complex condiment method according to the public eating custom and fondness for taste.The fennel flavoring is a new kind of condiment whose flavor characteristic is prominent and easy to use. Relative to the traditional flavoring method,the utilization rate of the fennel-flavored substances is raised up to 70%.

关 键 词：鱼香 复合调料 鱼香调料 调味技术 

分 类 号：TS201.1[轻工技术与工程—食品科学]