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[1]蒲升惠,赵志峰.冷浸提与热浸提花椒油品质对比研究[J].中国调味品,2019,(12):18-21.
 Comparison of the quality between cold-leaching and hot-leaching Zanthoxylum bungeanum oil[J].CHINA CONDIMENT,2019,(12):18-21.
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冷浸提与热浸提花椒油品质对比研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年12期
页码:
18-21
栏目:
出版日期:
2019-12-20

文章信息/Info

Title:
Comparison of the quality between cold-leaching and hot-leaching Zanthoxylum bungeanum oil
作者:
蒲升惠赵志峰
文献标志码:
A
摘要:
热浸提是目前花椒油行业中的主要生产工艺,而冷浸提是花椒油实现绿色制造的技术创新。本文对冷浸提与热浸提花椒油的理化指标、麻味物质含量、麻味物质提取率、香味物质种类与含量进行了研究,进而比较两种花椒油的品质。结果表明,冷浸提花椒油的酸价、过氧化值、羰基价均明显低于热浸提花椒油,主体香味物质种类及含量、麻味物质含量明显高于热浸提花椒油,且冷浸提花椒油中麻味物质的提取效率也明显高于热浸提花椒油。本研究为花椒油生产工艺的选择与工艺优化提供了参考。
Abstract:
Hot-leaching is the main production process in the current Zanthoxylum bungeanum oil industry, and cold-leaching is a technological innovation in the realization of green manufacturing of Zanthoxylum bungeanum oil. To compare the quality of cold-leaching and hot-leaching Zanthoxylum bungeanum oil, we studied the physical and chemical indicators, the content and extraction rate of alkylamide s, the type and content of aroma compounds of them. Results showed that the acid value, peroxide value and carbonyl value of cold-leaching Zanthoxylum bungeanum oil were significantly lower than hot-leaching Zanthoxylum bungeanum oil and the main type and content of aroma compounds, and the content of alkylamides were significantly higher than that of hot-leaching Zanthoxylum bungeanum oil . And the extraction rate of alkylamide s of the cold-leaching Zanthoxylum bungeanum oil was also significantly higher than that of the hot-leaching Zanthoxylum bungeanum oil. This study can provides a reference for the selection of process and process optimization of Zanthoxylum bungeanum oil.
更新日期/Last Update: 2020-09-08
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