摘要
在传统火锅底料制作工艺基础上,将茶叶添加到火锅底料配方中制得茶香火锅底料,增加了火锅的营养保健功能。试验选择影响茶香风味的主要因素茶叶品种、茶叶添加量、豆瓣酱添加量及香辛料添加量进行研究。结果表明豆瓣酱100 g,茶叶15 g,品种茉莉花茶,香辛料为八角5 g、肉桂3 g、丁香0.5 g、陈皮10 g、茴香2 g、花椒1 g,成品茉莉花茶味清香宜人,火锅底料感官品质良好。
On the basis of traditional production process of hotpot seasoning,adding tea to seasoning could enhance the nutrition and health function of hot pot seasoning. By taking tea varieties,tea content,the addition of bean paste and spices as main factors,effects of different factors on tea aroma of seasoning was studied. The results showed that the sensory quality of the hot pot seasoning was best when the addition of bean paste was100 g,tea amount was 15 g（jasmine tea）,the spices contained 5 g of star anise,3 g of cinnamon,0.5 g of clove,10 g of tangerine peel,2 g of anise and 1 g of Chinese pepper.
作者
宋志强
黄琴
SONGZhi-qiang;HUANGQin(Zhengzhou University of Science and Technology,Zhengzhou 450064,Henan,Chin)
出处
《食品研究与开发》
CAS
北大核心
2018年第12期83-86,共4页
Food Research and Development
关键词
茶叶
豆瓣酱
香辛料
火锅底料
配方优化
tea
bean paste
spices
hotpot seasoning
formula optimization
