一种罗勒风味调味品的研究  

Study on Ocimum basilicum Flavor Condiment

作　　者：黄俊生[1] 郑晓宏[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8期81-84,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：文章以二氧化碳超临界萃取罗勒风味物质,研制潮州菜特色蘸粘调味品。试验证明:在萃取压力为25 MPa,萃取温度为40℃,CO_2流量为10L/h,夹带剂为无水乙醇时,罗勒挥发油萃取率最高,含量为0.46%;再以正交试验L_9(3~4)确定罗勒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:罗勒提取液>柠檬酸>麦芽糊精>谷氨酸钠。最优组合为:A_2B_2C_2D_2,即配方为食盐87.91%、罗勒提取液0.22%、麦芽糊精4.40%、谷氨酸钠6.59%、柠檬酸0.88%时,产品效果最佳。The study on the solid-state condiment applied to Teochew cuisine is based on the extraction of flavor compounds from Ocimum basilicum by supercritical carbon dioxide extraction. The extraction rate of volatile oil could reach the highest of 0. 46% when the extraction pressure is 25 MPa, extraction temperature is 40 ℃, carbon dioxide flow is 10 L/h and the entrainer is anhydrous ethanol. The best formula of the solid-state Ocimurn basilicum condiment is determined by orthogonal experiment L9 （34）. The results show that the sequence of influential factors is Ocimurn basilicum extract〉citric acid〉maltodextrin〉sodium glutamate. The optimal combination is A2B2C2D2, which means that the product is the best when it contains 87. 91% salt, 0. 22% Ocimurn basilicurn extract, 4. 40% maltodextrin, 6.59% sodium glutamate and 0.88% citric acid.

关 键 词：罗勒 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]