摘要
以猪骨白汤和蛤蜊提取物为主要原料,再配以冷冻干燥的肉类和蔬菜,研制了一种食用简便具有豚骨和海鲜独特风味的速食调味包。该调味包由汤包和脱水料包组成,汤包为15g/包,脱水料包为1.5g/包,用适量热水冲泡即可食用,方便快捷。经过正交试验设计确定汤包最优配方为:蛤蜊提取物20%,牛奶40%,猪骨白汤6%,蛋黄粉5%,食盐6%,味精6%,鸡粉调味料0.5%,麦芽糊精3%;脱水料包最优配方为:FD鸡蛋片0.5g,FD虾仁0.5g,FD葱花0.1g,FD胡萝卜片0.4g。该产品的开发弥补了市场上此类产品的空白,具有一定的市场前景。
Using white pork bone soup and clam extract as the main raw materials,and combined with freeze-dried meat and vegetables,a kind of instant seasoning packet with unique flavor of pork bone and seafood is developed.The seasoning packet consists of soup packet and dehydrated seasoning packet.The soup packet is 15 g/packet and the dehydrated seasoning packet is 1.5 g/packet.It is convenient and quick to brew with hot water.The optimum formula of soup packet is determined by orthogonal design as follows:clam extract is 20%,milk is 40%,white pork bone soup is 6%,egg yolk powder is 5%,salt is 6%,monosodium glutamate is 6%,chicken powder is 0.5%and maltodextrin is 3%.The optimum formula of dehydrated seasoning packet is as follows:FD egg slices is 0.5 g,FD shrimp is 0.5 g,FD chopped green onion is 0.1 g and FD carrot slices is 0.4 g.The development of this product has made up the blank space of this kind of product in the market and has a certain market prospect.
作者
刘春娟
刘微
LIU Chun-juan;LIU Wei(School of Food and Drug Engineering,Jilin Province Economic Management Cadre College,Changchun 130012,China;Yantai Huahai Biochemical Product Co.,Ltd.,Yantai 264000,China)
出处
《中国调味品》
CAS
北大核心
2019年第2期126-129,共4页
China Condiment
关键词
海鲜
豚骨
调味包
正交设计
seafood
pork bone
seasoning packet
orthogonal design
