影响火锅底料香辛料熬煮出味质量的因素研究-《中国调味品》

文章信息/Info

Title:: Study on the factors affecting the flavor quality of spices in hot pot

摘要:: 本文以川渝地区的火锅底料中常用的香辛料为实验材料，对影响香辛料熬煮出味质量的因素进行研究。首先通过单因素实验，研究单一香辛料不同目数对出味质量的影响，混合香辛料不同颗粒度配比、与水不同比例浸泡对香辛料出味质量和出味速度影响；后将单因素试验优化结果结果与空白组香辛料运用到底料炒制中，对炒制的底料进行感官评价。结果表明，香味浓郁且耐煮的香辛料为三奈、白蔻、八角、广香、丁香，香味较淡且不耐煮的香辛料为香果、白芷、草果、小茴香、砂仁。混合香辛料处理方式为颗粒度范围为5≤X≤20目和X﹥20目比例为3:1，料水比为1:1.5为最佳的处理方式，且此处理方式能明显提高底料的出味质量。

Abstract:: this paper studied the factors affecting the flavor quality of spices , used in hot pot?flavouring in Sichuan and Chongqing, during cooking . Firstly, study the influence of various granularity of a single spice, matching various granularity with mixed spices and matching various proportions of water with mixed spices by single factor experiment . Then, frying hot pot?flavouring using the optimization results about single factor experiment and evaluating flavor quality. The results shows that, the flavor of spices, including Rhizoma kaempferiae , Cardamom , anise star , Costus Root , Cloves , is full-bodied and time is long during cooking; the flavor of spices, including Allspice , Angelica dahurica , Tsaoko Amomum Fruit ,?Fennel, Amomum villosum, is light and time is short during cooking. The best mode of processing about mixed spices are size?ranges?of 5 ≤X≤20 mesh and the ratio of X﹥20 mesh is 3:1 and the ratio of feed to water is 1:1.5