摘要
以新鲜南瓜为主要原料,以天然香辛料、白醋、白砂糖、食盐等为调味料,并对调味料液、南瓜沙司的配方进行了优化试验,通过综合制品的风味、色泽、组织状态等品质指标得出:南瓜浆添加量为30%、黄原胶0.15%、变性淀粉3.5%、调味液添加量为25%时,南瓜沙司的综合品质最佳。
The sauce was processed by using pumpkin as chief raw material, and natural spice, vinegar, sugar, salt as major additive. And the further experiments were carried out for the product＇s improvement in quality and flavour. The result show that the optimum formulation were pumpkin 30%, xanthan gum 0.15%, modified starches 3.5%, spice 25%.
出处
《食品科技》
CAS
北大核心
2007年第8期108-110,共3页
Food Science and Technology
基金
新疆农业大学校长基金
关键词
南瓜
南瓜沙司
工艺技术
pumpkin
pumpkin sauce
processing technology
