摘要
研究了香辣酱的生产工艺，确定了本实验范围内的最佳原料配比及实验室加工香辣酱的工艺参数。实验结果表明，辣酱用量为豆酱的 3 93倍，味精用量为 6 78g/kg主料，辛香料用量为 1 2g/kg主料，油温 130℃，翻炒时间为 5min，热焖时间为 10min，产品风味最佳。
The technique production of the capsicum paste with fragrance was studied.The best compounding ratio of materials and the best process parameters were got in laboratory.The examination result points out that when capsicum paste:bean paste equals to 3.93,monosodium glutamate's dosage is 6.78g/kg main ingredient,spice's dosage is 1.2g/kg main ingredient,the oil temperature is 130℃ ,the time of stir－ fry is 5 min,and the time of braise is 10 min,product's flavour is the best.
出处
《食品科技》
CAS
北大核心
2001年第3期25-26,24,共3页
Food Science and Technology
关键词
复合型调味品
生产工艺
香辣酱
配方
complex type flavoring,capsicum paste with fragrance,technics,Compounding formula
