苦杏仁调味品加工工艺研究  

Study on the Processing Technology of Bitter Almond Condiment

作　　者：郭芳 张咪咪 GUO Fang;ZHANG Mi-mi(Department of Life Science, Lvliang University, Lvliang 033000, China)

机构地区：[1]吕梁学院生命科学系,山西吕梁033000

出　　处：《中国调味品》2019年第5期158-160,169,共4页China Condiment

基　　金：青年基金项目(ZRQN201610);大学生创新创业项目(CXCYYB201748)

摘　　要：以苦杏仁为原料,通过脱苦、脱脂、酶解、调配等工艺制备液体调味品。在单因素试验的基础上,以葡萄糖添加量、柠檬酸用量、反应时间、反应温度4个因素进行正交试验,确定这4个因素的最佳调配工艺。结果表明:影响苦杏仁调味品调配工艺的主次顺序为葡萄糖添加量>反应温度>反应时间>柠檬酸用量。确定的最适参数为葡萄糖添加量5%、柠檬酸用量0.20%、维生素B_1用量0.12%、反应温度100℃、反应时间60min。以此条件制作出来的液体苦杏仁调味品呈淡黄色,风味突出,具有苦杏仁浓郁的香甜味,组织状态良好,澄清透明无颗粒感,各项指标都符合国家规定的标准。Using bitter almond as the raw material, liquid condiment is prepared by debittering, degreasing, enzymatic hydrolysis and blending. On the basis of single factor experiments, the orthogonal experiments are carried out to determine the optimum blending process of the four factors, including the amount of glucose, citric acid, reaction time and reaction temperature. The results show that the order of affecting the processing technology of bitter almond condiment is the additive amount of glucose> reaction temperature>reaction time>citric acid dosage.The optimum parameters are the additive amount of glucose of 5%, citric acid dosage of 0.20%, vitamin B1 dosage of 0.12%, reaction temperature of100 ℃, reaction time of 60 min.The liquid bitter almond condiment produced under such condition is light yellow, with outstanding flavor, rich sweet taste of bitter almond, good organization, clear, transparent and without granularity, and all indicators meet the national standards.

关 键 词：苦杏仁 调配 调味品 感官指标 

分 类 号：TS264.9[轻工技术与工程—发酵工程]