正交实验优选即食梅菜调味配方

Optimal Seasoning Formulation of the Instant Meicai by the orthogonal test

实验以经漂洗脱盐后,含盐量3%左右的梅菜为对象,选取油、糖、味精、胡椒粉和猪肉香精作为调味原料,利用评分检验法进行感官评定,通过正交实验,优选出的梅菜调味配方为:糖6%,胡椒粉0.5%,味精0.1%,猪肉香精0.3%。

Experimented with about 3 % saline capacity of Meicai which was through potching and desalination, and selected oil, sugar, monosodium glutamate, pepper and pork essence as experiment of the seasoning, the orthogonal test was studied. With using sensory evaluation by score test method and the orthogonal test, the optimal seasoning formulation of Meicai was hereby selected： 6% Sugar, 0.5% Pepper, 0. 1% Monosodium Glutamate, and 0. 3% Pork Essence.