花椒调味油加工过程中品质变化分析Analysis of quality change of Zanthoxylum flavoring oil during processing

花椒调味油加工过程中品质变化分析Analysis of quality change of Zanthoxylum flavoring oil during processing

为确定花椒调味油加工过程中的关键控制点，于花椒调味油生产企业现场取样，对浸提前（大豆油）、加热（180 ℃大豆油）、浸提24 h、浸提72 h、板框过滤、澄清、成品等7个工序间油样的基本理化指标（色泽、酸值、过氧化值、脂肪酸组成及含量、酰胺类化合物含量）及挥发性风味物质进行监测。结果表明：加工过程中随着花椒色素的溶出a*值总体呈下降趋势，酸值整体呈上升趋势，过氧化值在整个加工过程中呈波动趋势，酰胺类化合物含量呈先平缓后下降趋势，脂肪酸组成基本无差异；大豆油中检出8种挥发性风味物质，花椒调味油中检出13种挥发性风味物质，大豆油中以醛类化合物为主，花椒调味油中以醇类和烯烃类化合物为主，花椒调味油加...

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Bibliographic Details
Main Author:	李航1,2，孙婧譞1,2，秦泽宇1,2，李云3，廖振宇4，何新益1,2 LI Hang1,2，SUN Jingxuan1,2，QIN Zeyu1,2，LI Yun3，LIAO Zhenyu4，HE Xinyi1,2
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2023-07-01
Series:	Zhongguo youzhi
Subjects:	花椒调味油；脂肪酸；挥发性风味物质；酰胺类化合物 zanthoxylum flavoring oil; fatty acid; volatile flavor substance; amides
Online Access:	http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20230705&flag=1

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