刘少阳1，刘忠思2，王飞1，豆康宁1*
（1漯河医学高等专科学校河南省休闲食品工程技术研究中心，漯河市食品营养与安全监测工程技术中心，河南漯河462002；
2 漯河市平平食品有限责任公司，河南漯河462000）

摘要：该文研究了微生物发酵法、蒸煮法、冷冻干燥法、食品添加剂法、碳酸化法对甘草提取液感官品质的改良效果。实验结果表明，微生物发酵法和蒸煮法对甘草提取液的各项指标均有改善作用。冷冻干燥法对甘草提取液的气味具有改良效果。食品添加剂法和碳酸化法对甘草提取液的滋味具有较好的改良效果。微生物发酵法、蒸煮法、冷冻干燥法、食品添加剂法、碳酸化法对甘草感官品质的改良都具有一定的效果，其中微生物发酵法效果最好。

关键词：甘草；提取液；感官品质；改良

Study on Improving the Sensory Quality of the Glycyrrhiza

LIU Shao-yang1，LIU Zhong-si2，WANG Fei1，DOU Kang-ning1*
（1 Henan Engineering Research Center of Leisure Food and Luohe Engineering Research Center of Food Nutrition and
Safety of Luohe Medical School，Luohe 462002，China；
2 Luohe Pingping Food Co.，Ltd，Luohe 462000，China）

Abstract: The effect of improving the sensory quality of the glycyrrhiza was researched through the methods of fermentation，cooking，freeze-drying，food additives and carbonation in this paper.The experiment results showed that the methods of fermentation and cooking could all improved the indexes of the glycyrrhiza. The method of freeze-drying could only improved the odor of the glycyrrhiza. The methods of the food additives and carbonation could only improved the taste of the glycyrrhiza. The methods of fermentation，cooking，freeze-drying，food additives and carbonation all had certain effects on the sensory quality of the glycyrrhiza，in which the method of fermentation had the best effect.

Key words: glycyrrhiza；extraction fluid；sensory quality；improve

（2019年第22卷第5期）