摘要
文章以马氏珠母贝肉煮汁液为主要原材料,配以变性淀粉,白砂糖,食盐,海藻酸钠,葡萄糖等辅料,采用正交试验设计的方法分别对液体调味酱和半固体调味酱的配方进行了优化,最后确定了两种调味酱的最佳配方。
Pinctada martensii cooking juice was used as the main raw material, together with the modified starch,sugar,salt,sodium alginate, glucose and other accessories. The orthogonal experimental design was applied to optimize the formula of liquid and semi-solid sauce. Finally, the two best formu- la of sauce was obtained according to the test results.
出处
《中国调味品》
CAS
北大核心
2012年第6期61-64,共4页
China Condiment
基金
现代农业产业技术体系建设专项资金资助(CARS-48-07B)
广东省教育厅育苗工程(自然科学)项目资助(1109240)
关键词
马氏珠母贝
调味酱
调配工艺
Pinctada martensii
flavoring sauce ~
processing technology
