调味辣椒鸡油制备工艺的研究

薛淼1; 2; 何新益1; 2; 3; *; 闫西纯4

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DOI:10.3969/j.issn.1005-6521.2019.02.023

食品研究与开发:2019,40(2):120-124

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调味辣椒鸡油制备工艺的研究

薛淼1，2，何新益1，2，3，*，闫西纯4^1,2,3,4

(1.天津农学院食品科学与生物工程学院，天津300384;2.天津市农副产品深加工技术工程中心，天津300384;3.天津市农副产品加工科教兴农集成创新示范基地，天津300384;4.天津市伊兴清真食品有限公司，天津300300)

Study on the Preparation of Chili Chicken Oil

XUE Miao，HE Xin-yi，YAN Xi-chun^1,2,3,4

(1.College of Food Science and Biological Engineering，Tianjin Agricultural University，Tianjin 300384，China;2.Tianjin Engineering Research Center Agricultural Products Processing，Tianjin 300384，China;3.Tianjin Agricultural Products Processing Science and Education Integrated Innovation Demonstration Base，Tianjin 300384，China;4.Tianjin Yixing Halal Food Company Limited，Tianjin 300300，China)

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投稿时间：2018-04-18

中文摘要: 通过研究料液比、浸泡时间和温度对辣椒油品质的影响，研究鸡油制备辣椒油的最佳工艺。运用单因素试验，对调味辣椒鸡油中辣椒素和二氢辣椒素进行测定，得出辣椒油制作的最佳工艺条件。结果显示，调味辣椒鸡油制作的最优加工条件为，料液比为1∶6（g/mL），鸡油温度160℃，浸泡时间为12 h。此条件下辣椒油品质达到理想状态，研究为企业生产提供指导意义，同时进一步加强对动物油脂和辣椒的综合研究。

中文关键词: 鸡油辣椒油辣椒素加工工艺品质测定

Abstract:The best technology for the preparation of chilli oil from chicken oil was studied.The effects of solidliquid ratio，soaking time and temperature on the quality of chili oil were studied.Single factor test was used to determine capsaicin and two capsaicin in seasoned chili chicken oil，and the best processing conditions of chili oil were obtained.The results showed that the best processing conditions for seasoning chili chicken oil were：the ratio of material to liquid was 1 ∶6（g/mL），the temperature of chicken oil was 160 degrees，and the soaking time was 12 hours.Under this condition，the quality of capsicum oil reached an ideal state，the research provided guiding significance for enterprise production，and further strengthened the comprehensive study of animal oil and pepper.

keywords: chicken oil chili oil capsaicin processing technology quality measurement

文章编号：201902023 中图分类号： 文献标志码：

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作者	单位
薛淼1，2，何新益1，2，3，*，闫西纯4	1.天津农学院食品科学与生物工程学院，天津300384；2.天津市农副产品深加工技术工程中心，天津300384；3.天津市农副产品加工科教兴农集成创新示范基地，天津300384；4.天津市伊兴清真食品有限公司，天津300300

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Affiliation

XUE Miao，HE Xin-yi，YAN Xi-chun

1.College of Food Science and Biological Engineering，Tianjin Agricultural University，Tianjin 300384，China；2.Tianjin Engineering Research Center Agricultural Products Processing，Tianjin 300384，China；3.Tianjin Agricultural Products Processing Science and Education Integrated Innovation Demonstration Base，Tianjin 300384，China；4.Tianjin Yixing Halal Food Company Limited，Tianjin 300300，China

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