摘要
为丰富郫县豆瓣食用方式,本研究开发了一种郫县豆瓣芥末酱,该产品以百年传承的川菜之魂郫县豆瓣和西方开胃美食芥末酱为主要原料,将郫县豆瓣的浓郁醇厚与西式芥末酱的辛辣清爽完美组合,开发出既传统又新颖、既健康又美味的中西风味有机结合的液态豆瓣芥末酱。通过单因素实验和响应面优化得到最佳配方:郫县豆瓣14.0%、芥末籽17.5%、酱油8.0%、复配增稠剂(黄原胶∶变性淀粉=1∶2)3.2%。并通过感官评价和挥发性风味物质分析可以看出该郫县豆瓣芥末酱形态均匀稳定,风味柔和。
This product used Pixian Douban which called the soul of Sichuan cuisine that had been passed down for centuries,and Western appetizer mustard sauce as the main raw materials.It perfectly combined the mellowness of Pixian Douban with the spicy of western-style mustard sauce.The product was not only traditional and novel,but also healthy and delicious.It fully combined Chinese and Western flavors.In this study,the optimal ratio of raw materials was obtained through single factor experiment and response surface optimization:Pixian Douban 14.0%,mustard seed 17.5%,soy sauce 8.0%,compound thickener(xanthan gum∶modified starch=1∶2)3.2%.Meanwhile,through sensory evaluation and analysis of volatile flavor substances,the result showed that the product was stable and soft.
作者
李龙
李洁芝
李恒
杨国华
王泽亮
陈功
邓维琴
LI Long;LI Jie-zhi;LI Heng;YANG Guo-hua;WANG Ze-liang;CHEN Gong;DENG Wei-qin(Sichuan Food and Fermentation Industry Research&Design Institute Co.,Ltd.,Chengdu Sichuan 611130,China;Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute,Meishan Sichuan 620030 China;Chengdu Dandan Sichuan Seasoning Industry Research Institute Co.,Ltd.,Chengdu Sichuan 611730,China)
出处
《食品与发酵科技》
CAS
2021年第4期91-97,共7页
Food and Fermentation Science & Technology
基金
成都市重大科技创新及应用示范项目(2018-YF09-00036-SN),国家重点研发计划(2016YFD0400505)。
关键词
郫县豆瓣酱
芥末酱
挥发性风味物质
感官评价
Pixian Douban sauce
mustard sauce
volatile flavor compounds
sensory evaluation
