目的:研究粉碎对花椒品质的影响,确定最佳粉碎时间,以提高生产效率、原料利用率,并提升花椒品质.方法:取同产地花椒颗粒,粉碎 0.5 min、1.0 min、3.0 min、5.0 min后,利用气相色谱法分析香气物质的量和香气成分百分含量.结果:花椒粉碎释放出的香气物质的量会随粉碎时间的延长先增加后减少.最佳粉碎时间的确定,要综合考虑粉碎效果等因素.结论:最佳粉碎时间为 3.0 min.
Study on the Effect of Crushing on the Quality of Sichuan Pepper
Objective:To study the effect of grinding on the quality of Sichuan pepper,determine the optimal grinding time,in order to improve production efficiency,raw material utilization,and enhance the quality of Sichuan pepper.Method:Sichuan pepper from the same origin were crushed for 0.5 min,1.0 min,3.0 min and 5.0 min,and the amount of aroma substances and percentage of aroma components were analyzed by gas chromatography.Result:The amount of aroma substances released from Sichuan pepper grinding will first increase and then decrease with the extension of grinding time.The determination of the optimal crushing time should comprehensively consider factors such as crushing effect.Conclusion:The optimal crushing time is 3.0 minutes.
NETL
NSTL
万方数据
