摘要
以海带浸提物替代部分钠盐,采用炒酱方法,在单因素试验基础上,进行正交试验,以感官评分为标准,对低盐方便面酱包的配方进行研制。结果表明:食盐加入量为0.7,海带浸提物7 g,猪肉香精加入温度75℃,淀粉3 g时制得的酱包品质最佳。
To obtain the best formula of low salt instant noodles sauce packets, which were prepared from Laminaria japonica extraction as a part alternative to sodium chloride by fry sauce, single-factor and orthogonal experiments were employed to examine the effects of the contents of Laminaria japonica extraction, sodium chloride and the starch, and the joining temperature of pork flavor on the product quality according to sensory scoring criteria. Results showed that the optimal formula was as follows：0.7 g of sodium chloride, 7 g of Laminaria japonica extraction, 75℃of pork flavor joining temperature, and 3 g of the starch.
出处
《食品研究与开发》
CAS
北大核心
2014年第21期59-62,共4页
Food Research and Development
关键词
海带浸提物
方便面
低盐
酱包
Laminaria japonica extraction
instant noodles
low salt
sauce packets
