棕榈油基风味辣椒油的生产工艺优化  

Production process optimization of palm oil-based chili oil

作　　者：张雪春 项晓月 胡明明[2,3] 潘军辉 钟业俊[2] ZHANG Xue-chun;XIANG Xiao-yue;HU Ming-ming;PAN Jun-hui;ZHONG Ye-jun(College of Light Industry and Food Science,Southwest Forestry University,Kunming 650224;State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047;Palm Oil Research and Technical Service Institute of Malaysian Palm Oil Board,Shanghai 201108)

机构地区：[1]西南林业大学轻工与食品工程学院,昆明650224 [2]南昌大学食品科学与技术国家重点实验室,南昌330047 [3]马来西亚总署大马棕榈油技术研发"上海"有限公司,上海201108

出　　处：《食品科技》2018年第7期291-297,共7页Food Science and Technology

摘　　要：以棕榈油、辣椒、香辛料为原料研究棕榈油基风味辣椒油的生产工艺,利用单因素实验考察棕榈油的熔点、辣椒细度、熬制温度、熬制时间、浸提时间对辣椒油感官品质的影响,并在单因素实验基础上,以熬制温度、熬制时间、浸提时间为自变量,感官评价值为响应值。通过Box-Benhnken设计法,研究各自变量及其相互之间的作用对感官品质的影响,模拟得到二元多项式回归方程的预测模型,结果表明:所得到的棕榈油基风味辣椒油生产工艺的回归模型显著(R2=0.9830),拟合性好,可用于预测对感官品质的影响;确定棕榈油基风味辣椒油的最佳工艺参数为:熬制温度为150℃,熬制时间为44 min,浸提时间为13 h。The production technology of palm oil-based chili oil was studied by using palm oil, pepper, star anise, triana, cinnamon, anise, geranium as the raw materials. The influence of the melting point of palm oil, the fineness of pepper, the cooking temperature, the brewing time and the extraction time on the sensory quality of chili oil were investigated by single factor experiment. Based on single factor experiments, the temperature, brewing time and extraction time were used as the independent variables. The evaluation value is the response value. Through the Box-Benhnken design method, the influence of the variables and their mutual effects on the sensory quality was studied. The predictive model of the binary polynomial regression equation was simulated, and the optimum technological parameters of the palm oil-based chili oil were obtained. The results showed that the regression model of the obtained palm oil-based chili oil production process was significant（R2=0.9830）, and the good fitting property could be used to predict the effect on the sensory quality. The results of optimum extraction conditions were as follow： the temperature 150 ℃, the brewing time 44 min, the extraction time 13 h. The sensory quality of the palm oil-based chili oil which was prepared under these condition was the optinum. It provides a reference for the research on the chili oil with palm oil as the base.

关 键 词：棕榈油 辣椒油 响应面法 感官评定 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]