摘要
为了更好地开发复合调味料新产品,分别介绍了粉状复合调味料、酱状复合调味料和液体复合调味料等3种复合调味料的工艺流程、操作要点和控制要点,粉状复合调味料重点是控制环境湿度和卫生指标,酱状复合调味料重点是控制乳化质量、配料的处理、增稠剂的调配和卫生指标的控制,液体复合调味料重点是控制精制调配质量和卫生指标。
For the development of compound condiment, powdery compound condiment, compound flavoring paste and liquid compound condiment are introduced. The technological process, operating points and controlling points of the three compound condiments are also introduced respectively, The key point of powdery compound condiment is the control of humidity and hygienic index;the key points of compound flavoring paste are the control of emulsion and hy- gienic index,the process of ingredients and the compounding of thickener; the key points of liquid compound condiment is the control of refining compounding and hygienic index.
出处
《江苏调味副食品》
2010年第6期28-30,共3页
Jiangsu Condiment and Subsidiary Food
关键词
复合调味料
工艺流程
操作要点
控制要点
compound condiment
technological process
operating point
controlling point
