王秀娟，高山，崔颖，汪磊，王国泽*
（内蒙古科技大学数理与生物工程学院食品科学与工程系，包头 014010）
关键词：孜然；调味油；生产工艺
中图分类号: TS209 文章标识码: A
摘 要：利用孜然所具有的多种营养特点及其生理功能，与传统的调味油制作工艺相结合，研发出一种新型的食用调味油。其中采用正交试验设计优化孜然调味油的制作工艺参数，得出最佳的工艺条件为：60℃，孜然粉10g，姜末7g，蒜末5g，辣椒末6g，麻椒末3g，浸制时间20min。并在此条件下，测定了理化指标和微生物指标。
Study on cumincondiment oil
WANG Xiu-juan, GAO Shan, CUI yin, WANG Lei, WANG Guo-ze*
（Mathematical physics and biology engineering School , Inner Mongolia university of science and technology, Baotou014010, China）
Keywords: cumin; condiment oil; production technology
Abstract: Cumin of many nutritional characteristics and physiological functions was combined with the traditional condiment oil productiontechnologyto develop a new kind of condiment oil. Orthogonal experimental design method was used to obtain the optimum cold dish condiment oil and formula, and the optimum condition was obtained as follows: temperature 60℃, cumin powder 10g, ginger 7g, garlic 5g, pepper 6g, ma pepper 3g and the extraction time 20min. Under this condition, the physical , chemical and microbial indicators were determined.