油浸提取洋葱油工艺研究  

Study on Extraction Process of Onion Oil

作　　者：贺晓萌 谷信华 

机构地区：[1]郑州市雪麦龙食品香料有限公司,郑州451150

出　　处：《中国调味品》2015年第11期81-83,共3页China Condiment

摘　　要：以浸提的方法提取洋葱油,试验中运用了正交试验设计、感官评价等方法,对浸提洋葱油的工艺方法进行了研究。结果表明:洋葱进行手工切碎处理,浸提用油为一级大豆油,葱油比例为1∶1,油浸温度为30℃,0.9%食盐水溶液添加量为2%,运用此工艺方法提取的洋葱油风味较强,整体香气协调饱满。The extraction method is used to extract onion oil;the extraction process of onion oil is researched by orthogonal experiment design and the methods of sensory evaluation.The results show that the onion is chopped manually,the extraction oil is level I soybean oil,the proportion of onion and oil is 1∶1,the oil temperature is 30 ℃,the additive amount of 0.9% salt solution is 2%,the flavor of onion oil extracted by this method is stronger and better.

关 键 词：洋葱油 浸提 油浸 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]