麻味与麻姜味营养型核桃调味油的配制

摘要

The fatty acids composition of walnut oil,Perilla frutescens oil,peanut oil,rapeseed oil, rice bran oil and sesame oil was determined by GC-MS,then walnut blend oil with reasonable fatty acid composition was made up by Matlab software,and finally the formula of the walnut and P.frutescens blending oil with numb-ginger taste was optimized by the orthogonal design to overall promote walnut deep process technology,lengthen its industry chain and increase overall economic benefit of walnut industry. The formula of walnut blend oil with reasonable fatty acid composition is 30% walnut oil,1.64% P. frutescens oil,41.13% rapeseed oil and 27.24% peanut oil.The additive amount of pepper essential oil for walnut blend oil with numb taste is 16% and the additive amount of pepper essential oil and ginger oil for walnut blend oil with numb-ginger taste is 16% and 0.9% respectively.The physicochemical indexes of the kind of blend oil with natural brown yellow,clear and transparent and pleasant flavor with fresh numb and spicy taste accord with the standard of national first filter pressed oil.%为全面提升核桃深加工技术，延长产业链、提高核桃产业整体经济效益，采用气质联用测定核桃油、紫苏油、花生油、菜籽油、米糠油、芝麻油等原料油内脂肪酸的构成，利用 Matlab 软件将核桃油与紫苏油等原料油调配成脂肪酸合理构成的调和油，再加入花椒精油、姜精油进行风味调配，通过正交试验优化麻姜味营养型核桃油的配方。结果表明：脂肪酸合理构成的调和油配方为核桃油30％，紫苏油1．64％，菜籽油41．13％，花生油27．24％；麻味营养型核桃调味油的花椒精油添加量为16％；麻姜味营养型核桃调味油的花椒精油和姜油添加量分别为16％和0．9％。该类调味油呈自然棕黄色，外观澄清透明，理化指标均符合国家一级压榨油标准，口感滋味宜人，兼有花椒的清新麻香味和生姜的辛辣芳香味。