摘要
以红棕油为主要油脂制备一款味道鲜美、营养丰富的火锅底料,通过探究不同温度、时间及冷却方式对红棕油特性的影响,模拟红棕油在火锅底料制备过程中色泽、胡萝卜素含量及硬度的变化趋势,采用正交实验确定红棕油火锅底料制备的最佳工艺条件。结果表明,加热温度、加热时间及冷却时间对红棕油的颜色、状态及胡萝卜素含量都有不同程度的影响。当熬制温度为110℃、熬制时间为30 min、冷却时间为45 min时,火锅底料的感官评分最高,达90.4分,胡萝卜素含量为213.58 mg/kg。与市面上所售的牛油火锅底料相比,红棕油火锅底料的感官评分与其接近,且色泽与添加了辣椒红色素的火锅底料无差别。
Red palm oil(RPO)is used as the main oil to prepare a kind of hotpot seasoning with delicious taste and rich nutrition.The effects of different temperatures,time and cooling methods on the properties of red palm oil are studied to simulate the color,carotene content and hardness of red palm oil in the preparation of hotpot seasoning.The orthogonal experiment is used to determine the optimum technological conditions for the preparation of red palm oil hotpot seasoning.The results show that heating temperature,heating time and cooling time have different effects on the color,state and carotene content of red palm oil.When the boiling temperature is 110℃,the boiling time is 30 min,and the cooling time is 45 min,the sensory score of hotpot seasoning is 90.4 points,and the carotene content is 213.58 mg/kg.Compared with the commercially available butter hotpot seasoning,the sensory score of the RPO hotpot seasoning is similar,while the color does not differ from the hotpot seasoning added with capsanthin.
作者
叶丹
陈诗晴
杨峻豪
王传明
YE Dan;CHEN Shi-qing;YANG Jun-hao;WANG Chuan-ming(Sichuan Teway Food Group Co.,Ltd.,Chengdu 610200,China;Palm Oil Research and Technical Service Institute of Malaysian Palm Oil Board(PORTSIM),Shanghai 201108,China)
出处
《中国调味品》
CAS
北大核心
2022年第8期121-126,共6页
China Condiment
基金
四川省科技厅国际合作项目(2020YFH0157)
四川省科技厅重点研发项目(2019YFN0050)
产学研合作项目(PORTSIM O71/2019)。
关键词
红棕油
火锅底料
工艺优化
red palm oil
hotpot seasoning
process optimization
作者简介
叶丹(1992-),女,工程师,硕士,研究方向:食品开发与加工。
