摘要
以二氧化碳超临界萃取凤凰茶风味物质,研制潮州菜特色蘸粘调味品.试验证明,在萃取压力为25 Mpa,萃取温度为40℃,CO_2流量为20 L/h,夹带剂无水乙醇为0.5 m L/g时,凤凰茶挥发油萃取率最高,为1.25%(g/g);再以正交试验L9(3~4)确定潮州菜凤凰茶特色蘸粘调味品的最佳配方.结果表明,影响因素主次顺序为:柠檬酸>凤凰茶提取液>麦芽糊精>谷氨酸钠.最优组合为:食盐82.22%、凤凰茶提取液0.52%、麦芽糊精8.22%、谷氨酸钠8.22%、柠檬酸0.82%,产品效果最佳,呈浅褐色,咸淡适中,具有凤凰茶独特的鲜醇茶香.
The study of the solid-state condiment applied to Teochew cuisine was based on the extraction of flavor compounds from Fenghuang Tea by supercritical carbon dioxide extraction.The extraction rate of volatile oil would reach the highest value of1.25%(g/g)when the extraction pressure was25MPa,extraction temperature was40℃,carbon dioxide flow was20L/h and ethanol entrainer was0.5mL/g.Then the best formula of the solid-state condiment was determined by orthorhombic experiment L9(34).The results showed that the sequence of influential factors was citric acid>the extraction of Fenghuang Tea>maltodextrin>sodium glutamate.Also,the optimal combination was82.22%of salt,0.52%of the extraction of Fenghuang Tea,8.22%of maltodextrin,8.22%of sodium glutamate and0.82%of citric acid when the product effect would be the best with light brown,balanced taste,and the unique fresh and pure fragrance of Fenghuang tea.
作者
黄俊生
林晓宏
黄东燕
HUANG Jun-sheng;LIN Xiao-hong;HUANG Dong-yan(College of Culinary Arts and Hotel Management, Hanshan Normal University, Chaozhou, Guangdong, 521041;College of Chemistry and Environmental Engineering, Hanshan Normal University, Chaozhou, Guangdong, 521041)
出处
《韩山师范学院学报》
2017年第3期53-58,共6页
Journal of Hanshan Normal University
基金
中央财政支持地方高校发展专项(项目编号:GDHS2014)
潮州市科技计划项目(项目编号:2012NY)
2017年省市共建项目
关键词
凤凰茶
超临界萃取
风味物质
潮州菜
调味品
college-enterprise coalition
Kaipu biology class
applied talents
training model
