摘要
实验对利用汉源花椒制作糍粑麻椒酱的原料配比和生产工艺进行了研究。在单因素实验的基础上,通过L9(34)正交实验设计和感官评定优化原料配比。实验结果表明,制作糍粑麻椒酱的较佳配方(以97.497 kg/锅计算)为:糍粑辣椒15 kg,辣椒粉4 kg,豆瓣坯子14 kg、甜面酱8 kg、花椒粉2 kg和复合天然香辛料0.197 kg。用该配方和工艺生产的糍粑麻椒酱红亮有光泽,麻辣味适中,味醇厚协调,具有花椒浓郁的香味。
The processing technology and recipes of Ciba pericarpium zanthoxyli paste was studied in this experiment.Based on simplex module experiment,the optima recipe was decided by L9（34）orthogonal experiments and sensory evaluation.The results showed that the optimum recipes of Ciba pericarpium zanthoxyli paste were Ciba capsicum 15 kg,paprika 4 kg,bean paste 14 kg,sweet paste 8 kg,pericarpium zanthoxyli powder 2 kg and spice powder 0.197 kg.The color of Ciba pericarpium zanthoxyli paste is red bright and luster,peppery taste is unadulterated and suitable,fragrance of pericarpium zanthoxyli is intense when used this processing technology and recipes.
出处
《中国调味品》
CAS
北大核心
2010年第7期69-72,共4页
China Condiment
基金
四川省教育厅川菜发展研究中心青年基金项目(CC09Z05)
关键词
花椒
糍粑麻椒酱
工艺条件
配方
工艺
pericarpium zanthoxyli
Ciba pericarpium zanthoxyli paste
processing condition
recipes
technology
