香辛料复配对含油脂调味盐抗氧化效果的研究  

Study on the Antioxidation Effect of Spice compound Oily Seasoning Salt

作　　者：游恩卓 杨娇 张英帅 唐雄 岳元媛 YOU En-zhuo;YANG Jiao;ZHANG Ying-shuai;TANG Xiong;YUE Yuan-yuan(Snowsky Salt Industry Group.,Ltd,Changsha 410015,China;Hunan Provincial Research Centre of Well and Rock Salt Engineering Technology,Changsha 410015,China)

机构地区：[1]雪天盐业集团股份有限公司,湖南长沙410015 [2]湖南省井矿盐工程技术研究中心,湖南长沙410015

出　　处：《盐科学与化工》2022年第6期6-8,13,共4页Journal of Salt Science and Chemical Industry

摘　　要：该实验旨在研究香辛料复配对含油脂调味盐的抗氧化效果。以感官评分值为评价指标,采用单因素实验和正交实验L 9(34)法优化香辛料复配的最佳配比。结果表明:当香辛料配比为丁香粉0.3%、生姜粉0.3%、白胡椒粉0.1%、桂皮粉0.3%时,抗氧化效果最佳。The purpose of this experiment was to study the antioxidant effect of spice mixture on oily seasoning salt.Taking the sensory score as the evaluation index,the optimum ratio of spice mixture was optimized by single factor experiment and orthogonal experiment L_(9)(3^(4)).The results showed that the antioxidant effect was the best when the proportion of spices was 0.3%clove powder,0.3%ginger powder,0.1%white pepper powder and 0.3%cinnamon powder.

关 键 词：香辛料 含油脂调味盐 抗氧化 

分 类 号：TS36[轻工技术与工程]