桂花味油炸香芋条调味配方的研究  

Study on the flavoring formula of Osmanthus fragrans(Thunb.)Lour.flavored fried Colocasia esculenta sticks

作　　者：齐成媚 谭志梅 林美婷 田丽宇 全沁果 Qi Chengmei;Tan Zhimei;Lin Meiting;Tian Liyu;Quan Qinguo(College of Chemistry and Bioengineering,Hunan University of Science and Engineering,Yongzhou 425199,China;Hunan Engineering Research Center of Soil Borne Disease of Green Control Technology,Yongzhou 425199,China;Key Laboratory of Comprehensive Utilization of Advantage Plants Resources in South Hunan,Yongzhou 425199,China)

机构地区：[1]湖南科技学院化学与生物工程学院,永州425199 [2]土传病害绿色防控湖南省工程研究中心,永州425199 [3]湘南优势植物资源综合利用湖南省重点实验室,永州425199

出　　处：《山东化工》2020年第19期5-8,共4页Shandong Chemical Industry

基　　金：国家重点研发计划项目(2017YFD0201600);国家自然科学基金项目(31601696);湖南省重点研发计划项目(2017NK23601)。

摘　　要：本实验以桂花为特征风味原料,将其添加至油炸香芋条的传统配方中。以综合感官评分为指标,采用模糊数学感官评价法结合单因素-正交试验确定了桂花、食盐、五香粉和白砂糖的最适添加量。结果显示,香芋条的最适配方为桂花添加量9%、食盐添加量4%、五香粉添加量0.1%、白砂糖添加量5%,在油炸温度175℃、油炸时间3 min条件下香芋条的综合感官评分为93.40。研究为香芋休闲食品的开发提供了理论依据。Osmanthus fragrans(Thunb.)Lour.was used as the raw materials with characteristic flavor,to put in the traditional formula of fried Colocasia esculenta sticks.The optimum additions of Osmanthus fragrans(Thunb.)Lour.,salt,spice powder and white sugar were determined by sensory evaluation of fuzzy mathematics combined with single factor-orthogonal test.It was shown that the comprehensive sensory score was 93.40,which could be obtained under the following optical conditions:Osmanthus fragrans(Thunb.)Lour.of 9%,salt of 4%,spice powder of 0.1%and white sugar of 5%under fried temperature of 175°C and fried time of 3 min.This research can provide a theoretical basis for the development of Colocasia esculenta snack food.

关 键 词：香芋 桂花 调味配方 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]