摘要
[目的]研究怪味方便调味酱的加工工艺,开发复合型专用调味品。[方法]运用现代食品加工工艺对传统的酱料做适当的改良,采用L9(34)正交试验筛选最佳配方。[结果]L9(34)正交试验表明,对怪味调味酱影响因素的主次顺序为:盐>糖和醋>豆瓣酱和芝麻酱>花椒粉,说明盐的添加量对该制品的品质影响最大。该产品的最佳配方为:盐2%、芝麻酱25%、豆瓣酱25%、醋19%、糖14%、葱1.5%、姜1.5%、蒜2%、花椒粉2%,色拉油8%、山梨酸钾0.5 g/kg、茶多酚0.1 g/kg。然后,经热处理调配采用真空软包装,条件为0.06～0.08 MPa,热封3～5 s,最后趁热封口沸水杀菌5～10 min。[结论]经过37℃下5 d保温检验,产品符合商业无菌要求和相关质量标准,是理想的制作怪味菜肴的复合方便调味品。
[Objective] The purpose was to study the processing technology of convenience bechamel with strange taste and develop compound special bechamel products.[Method] The traditional catsup material was improved properly by using modern food processing technology and screen the optimum formula by L9（34）orthogonal test.[Result] L9（34）orthogonal test showed that the effect of influencing factors on strange taste bechamel was orderly was salt 〉 sugar and vinegar 〉 bean sauce and sesame catsup 〉 Chinese pepper powder,suggesting that the addition amount of salt had greatest effect on this product.The optimum formula was as follows： salt 2%,sesame catsup 25%,bean sauce 25%,vinegar 19%,sugar 14%,shallot 1.5%,ginger 1.5%,garlic 2%,Chinese pepper powder 2%,salad oil 8%,potassium sorbate 0.5 g/kg,tea polyphenol 0.1 g/kg.Then,after heat treatment the product was prepared by vacuum soft packing with 0.06-0.08 MPa and the heat envelop for 3-5 s.At last,the disinfects by boiling water was for 5-10 min while taking advantage of hot seal.[Conclusion] Through the heat preservations examination at 37 ℃ a in 5 d,the product accorded the asepsis demand of commerce and relative quality standard,which was an ideal compound convenient bechamel used in making the strange taste dishes.
出处
《安徽农业科学》
CAS
北大核心
2008年第14期6085-6086,6097,共3页
Journal of Anhui Agricultural Sciences
关键词
怪味
复合
方便调味酱
研制
Strange taste
Compound
Convenience bechamel
Preparation
