摘要
以营养丰富、具有保健性能的黑蒜和银条为主要原料,以八角、花椒、小茴香、葱、姜、糖、盐等为辅料,采用炒制发酵的方法,以感官评价为标准,采用单因素和响应面法研究黑蒜银条酱的最佳工艺配方。首先,将影响黑蒜银条酱的八角、花椒、小茴香、白糖和盐等因素进行单因素试验,然后根据单因素试验结果,对花椒、八角、小茴香、葱姜采用四因素三水平正交试验,根据正交试验结果,进行响应面优化试验,结果表明,银条60 g、白糖10.5 g、食用盐5.4 g、配料1.18份(八角1 g,花椒2 g,小茴香1 g,葱、姜各8 g)、黑蒜39.4 g为最佳工艺配方,为黑蒜银条酱的工业化提供了数据参考。
The optimal technological formula of black garlic and Rorippa globosa sauce is studied by single factor and response surface methods taking black garlic and Rorippa globosa with abundant nutrition and health functions as the main raw materials and star anise,Chinese prickly ash,cumin,onion,ginger,sugar and salt as the auxiliary materials,using frying and fermentation method and sensory evaluation as the standard.Firstly,single factor test is carried out on the factors affecting the black garlic and Rorippa globosa sauce,such as star anise,Chinese prickly ash,cumin,white sugar and salt.And then,according to the single factor test results,orthogonal test with four factors and three levels is adopted for Chinese prickly ash,star anise,cumin,onion and ginger.According to the orthogonal test results,response surface optimization test is conducted.The results show that 60 g Rorippa globosa,10.5 g sugar,5.4 g edible salt,1.18 copies of ingredients(1 g star anise,2 g Chinese prickly ash,1 g cumin,8 g onion and 8 g ginger)and 39.4 g black garlic are the optimal technological formula,which has provided data reference for the industrialization of black garlic and Rorippa globosa sauce.
作者
贾庆超
梁艳美
卢灿
张宇恒
JIA Qing-chao;LIANG Yan-mei;LU Can;ZHANG Yu-heng(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China;School of Computer Science and Information Engineering,Anyang Institute of Technology,Anyang 455000,China)
出处
《中国调味品》
CAS
北大核心
2021年第12期92-97,共6页
China Condiment
基金
河南省大学生创新创业项目(s202012746022)。
关键词
黑蒜
银条
酱
保健型
响应面法
black garlic
Rorippa globosa
sauce
healthy
response surface methodology
