真仙中茄调味酱腌制工艺的研究

The study of process of the salted Shinsen nasu sauce

文章介绍以腌制真仙中茄为主要原料进行新型调味酱的开发研究。结果表明调味酱最佳配方为:酱油10%、变性淀粉3%、麻辣油5%、食盐0.7%、卡拉胶0.5%、味精0.2%;经15MPa均质2次后,浓缩至可溶性固形物含量为20%,热灌装后121℃杀菌10min,然后在37℃下7天保温检验,经感官评定和微生物学检验产品合格。

This paper is about the research and development of new sauces made from the salted Shinsen nasu.the results indicate that the best formula of the sauce is that soy sauce 10%、modified starch 3%,tingle and piquancy oil 5%,salt 0.7%,carrageenan 0.5% and monosodium glutamate 0.2%.Product was prepared after twice homogenizing at 15 MPa,concentrating until the soluble solid content up to 20%,and then sterilizing at 121 ℃ for 10 min.It meet organoleptic and microbiological index by examination after 7 d store at 37 ℃.