花椒麻度量化分级及麻味食品生产工艺研究

摘要

In this paper, we focus on quantitative and classification of numb-taste degree of Zanthoxylum bungeanum based on sensory evaluation and amides content,and there are four degrees such as super degree (super numb,content of amides>0.44%),degree 1 (numb,content of amides is 0.26%~0.44%),degree 2 (middle numb,content of amides is 0.11%~0.26%),degree 3 (mild numb ,content of amides<0 .1 1%).The production process of food with different numb-taste degrees is studied in order to utilize the raw materials of Zanthoxylum bungeanum reasonably.%依据感官评价和花椒酰胺含量，对花椒麻度进行量化分级，分为特级（特麻：花椒酰胺含量＞0．44％）、1级（麻：花椒酰胺含量0．26％～0．44％）、2级（中麻：花椒酰胺含量0．11％～0．26％）、3级（微麻：花椒酰胺含量＜0．11％）共四个等级。在考虑花椒综合利用基础上，设计了定量添加花椒油树脂以生产不同麻度麻味食品的工艺路线。