摘要
本文对四川麻婆豆腐调味酱的配方、杀菌及油脂的抗氧化等问题进行了一系列研究。结果表明：麻婆豆腐调味酱的最佳配方是郫县豆瓣∶辣椒面∶花椒面∶豆豉∶姜∶酱油∶味精∶胡椒面＝１５∶７∶３∶１４∶３∶１０∶３∶０７５。０３ｇ／ｋｇ的１号防腐剂可很好地抑制产品腐败。
The preliminary studies of the formulation,sterilization and oxidation-resistance of Sichuan MaPuo bean curd seasonings have been performed.The results show that the formulation is bean paste∶chilli powder∶Chinese prickly ash powder∶fermented soya beans∶ginger∶soy sauce∶gourmet powder∶pepper powder=15∶7∶3∶14∶3∶10∶3∶075,03g/kg compound antiseptic has a good effect of the sterilization.
出处
《中国调味品》
CAS
北大核心
1998年第7期19-21,共3页
China Condiment
关键词
麻婆豆腐调味酱
配方
杀菌
油脂氧化
防腐剂
Mapuo bean curd seasonings
formulation
sterilization
oil oxidation
