摘要
对以山黄皮为主要原料的麻辣山黄皮调味酱生产工艺进行了研究。通过正交试验优化配方,结果表明产品的最佳配方:干山黄皮7%、水55%、黄豆酱12%、盐8%、糖1.2%、柠檬酸0.75%、辣椒7.5%、蒜7.5%、花椒1%、黄原胶0.05%。文章课题为开发利用山黄皮资源,提高山黄皮的附加值提供了参考。
Make a research on the production technique of spicy randia cochinchinensis catchup, in which randia cochinchinensis is used as the main raw material. Orthogonal test is used to optimize the prescription in the experiment. The result shows that the best prescription is as follows., dried randia cochinchinensis of 7%, water of 55% , soybean paste of 12%, salt of 8%, sugar of 1.2%, citric acid of 0.75% , hot pepper of 7.5%, garlic of 7.5%, wild pepper of 1% and xanthan gum of 0.05%. This project can provide reference for how to develop and utilize randia cochinchinensis and increase its additional value.
出处
《中国调味品》
CAS
北大核心
2013年第1期54-57,共4页
China Condiment
关键词
山黄皮
调味酱
正交试验
randia cochinchinensis
catchup
orthogonal test
