北五味子藤茎调味粉的研制

摘要

对比真空冷冻干燥与电热鼓风干燥对北五味子藤茎挥发油损失率和含水量的影响.并以干燥后的北五味子藤茎为原料,与陈皮、八角茴香、香叶经粉碎后进行调配,采用真空冷冻干燥的方法制成调味粉.结果表明:北五味子藤茎采用真空冷冻干燥,挥发油损失少,含水量低;调味粉配方为北五味子藤茎20％、陈皮45％、八角茴香15％、香叶20％,其产品芳香柔和,带有北五味子独特的清香,口感辛辣带甜,余味略带苦涩.%Compare the loss rate of volatile oil and water content of vacuum freeze drying and electrothermal blast drying of caulis of Schisandra chinensis (Turcz.) Baill.The seasoning powder is compounded with eaulis of Schisandra chinensis (Turcz.) Baill,dried tangerine peel,star anise,bay leaf,and then dried with vacuum freeze drying.The results show that caulis of Schisandra chinensis (Turcz.) Baill uses vacuum freeze drying,the volatile oil loss is little,the water content is low.The seasoning powder formula are caulis of Schisandra chinensis (Turcz.) Baill of 20％,dried tangerine peel of 45％,star anise of 15％,bay leaf of 20％.The products are fragrant and soft,with the unique fragrance of Schisandra chinensis (Turcz.) Baill.The flavor is spicy and sweet with slightly bitter aftertaste.