摘要
以复合糍粑辣椒中3种不同辣椒为原料,采用正交试验对其配比进行优化,并得出最优配比为新一代∶小米椒∶铁皮椒为5∶3∶4。该研究通过单因素试验,以感官评分为监测指标,确定了复合糍粑辣椒、复合香辛料和卤味增香膏调味料3个因素的最佳配比。在此基础上,利用Box-Behnken中心组合试验,以感官评分为响应值进行响应面分析,对3个因素的配比条件进行优化。结果表明,复合糍粑辣椒、复合香辛料、卤味增香膏的最佳添加配比为20%、3.3%和0.42%。在此条件下,得到的辣卤风味火锅底料形态规整、汤色红亮、香辣适口、卤味浓郁。
Using three different peppers in the compound Ciba pepper as the raw materials,the ratio is optimized by orthogonal experiment,and the optimal ratio of Xinyidai,Capsicum frutescens and Tiepi pepper is 5∶3∶4.In this study,the optimal ratio of three factors such as compound Ciba pepper,compound spices and marinated aroma enhancing paste is determined by single factor experiment with sensory score as the monitoring index.On this basis,Box-Behnken central combination test is used to perform response surface analysis with sensory score as the response value,and the matching conditions of the three factors are optimized.The results show that the optimal adding ratio of compound Ciba pepper,compound spices and marinated aroma enhancing paste is 20%,3.3%and 0.42%.Under such conditions,the hot pot seasonings obtained has regular shape,red and bright soup color,spicy and palatable taste and strong marinating flavor.
作者
王心诗
朱大军
刘辉
李洪亮
何高洁
WANG Xin-shi;ZHU Da-jun;LIU Hui;LI Hong-liang;HE Gao-jie(Sichuan Teway Food Group Co.,Ltd.,Chengdu 610000,China)
出处
《中国调味品》
CAS
北大核心
2021年第10期144-148,共5页
China Condiment
基金
四川省科学技术厅项目(2017NZ0002)。
关键词
辣卤风味
火锅底料
工艺优化
响应面法
marinating flavor
hot pot seasonings
process optimization
response surface methodology
