二氧化碳超临界萃取大高良姜风味物质制备特色蘸粘调味品的研究  

Study on the Solid-state Condiment Prepared with Flavor Compounds from Alpinia galangaby Supercritical CO_2 Extraction

作　　者：黄俊生[1] 

机构地区：[1]韩山师范学院烹饪与酒店管理学院,广东潮州521041

出　　处：《中国调味品》2017年第6期47-50,共4页China Condiment

基　　金：中央财政支持地方高校发展专项(GDHS2014);潮州市科技计划项目(2012NY)

摘　　要：以二氧化碳超临界萃取大高良姜风味物质,研制潮州菜特色蘸粘调味品。以单因素循环确定大高良姜特色蘸粘调味品最佳工艺配料比,再以正交试验L_9(3~4)确定大高良姜特色蘸粘调味品的最佳配方。结果表明:影响因素主次顺序为大高良姜提取液>麦芽糊精>柠檬酸>谷氨酸钠。最优组合为A_2B_2C_2D_2,即大高良姜风味物质以大高良姜提取液100.00mL、麦芽糊精10.00g、谷氨酸钠10.00g、柠檬酸3.00g为配方的条件下,该调味品色泽均匀、颗粒适中、香味独特、大高良姜味浓郁、口感丰富。The flavor compounds from Alpinia galanga and the solid-state condiment applied to Teochew are extracted by supercritical CO2 extraction method, cuisine is prepared. The optimal technological formula ratio of the solid-state condiment is determined by single factor cycle, and the best formula of the solid-state condiment is determined by orthogonal test L9 （34）. The results show that the sequence of influential factors is the extract of Alpinia galanga 〉maltodextrin〉citric acid〉monosodium glutamate. The optimal combination is A2B2C2D2, which means that under the conditions of 100. 00 mL Alpinia galanga extract, 10. 00 g maltodextrin, 10. 00 g monosodium glutamate and 3. 00 g citric acid,the solid-state condiment has uniform color, moderate particles, unique aroma, strong galangal flavor, rich taste.

关 键 词：大高良姜 超临界萃取 风味物质 潮州菜 调味品 

分 类 号：TS264.29[轻工技术与工程—发酵工程]