芫荽调味油加工工艺研究  

Study on the Processing Technology of Coriander Seasoning Oil

作　　者：杨浩铎 董颖 陈鑫沛 王东营 汪学德[1] 任翔 YANG Hao-duo;DONG Ying;CHEN Xin-pei;WANG Dong-ying;WANG Xue-de;REN Xiang(School of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;Henan CNUKTIP Incubator Co.,Ltd.,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]河南中英科创弹射企业孵化器有限公司,郑州450001

出　　处：《中国调味品》2022年第2期88-92,共5页China Condiment

基　　金：国家自然科学基金(32001744)。

摘　　要：以芫荽和葵花籽油为主要原料,葱、姜、蒜为辅料,采用热植物油浸提法制备风味独特的芫荽调味油。在单因素试验的基础上,采用正交试验法优化生产芫荽调味油的工艺条件。试验结果表明,生产芫荽调味油的最佳工艺条件为:葵花籽油500 g,芫荽添加量12 g,浸提温度60℃,浸提时间40 min,葱添加量8 g,姜添加量10 g,蒜添加量8 g。在此条件下制得的芫荽调味油香气浓郁,口感极佳,感官评分值最高,且调味油的理化指标和微生物指标检测结果均符合国家标准,表明该生产工艺安全可行,能为芫荽调味油的大规模生产提供参考。With coriander and sunflower seed oil as the main raw materials,chive,ginger and garlic as the auxiliary materials,coriander seasoning oil with unique flavor is prepared by hot vegetable oil extraction method.On the basis of single factor experiment,orthogonal experiment is used to optimize the processing conditions of coriander seasoning oil.The results show that the optimal conditions for producing coriander seasoning oil are as follows:500 g sunflower seed oil,12 g coriander,60℃extraction temperature,40 min extraction time,8 g chive,10 g ginger,8 g garlic.Under such conditions,the coriander seasoning oil has strong aroma,excellent taste and the highest sensory score.The physicochemical and microbiological indexes of the seasoning oil are in line with the national standards.The results show that the production process is safe and feasibles,and could provide references for the large-scale production of coriander seasoning oil.

关 键 词：芫荽 调味油 正交试验 生产工艺 感官品质 

分 类 号：TS201.1[轻工技术与工程—食品科学]