麻味沙拉酱工艺配方及其影响因素研究

Research on Process Formula and Influencing Factors of Numb-taste Salad Sauce

以汉源花椒油为麻味剂,开发麻味特色的沙拉酱。对麻味沙拉酱的原材料预处理、配方、生产工艺、生产过程中的操作要点及质量标准等方面进行了详细论述。实验结果表明,麻味沙拉酱的较佳配方:鸡蛋黄65g,调和油1090g,柠檬汁60g,食盐25g,白糖粉20g,花椒油140g。

Take Hanyuan pepper oil as numb-taste agent to develop numb-taste salad sauce. Discuss the preprocessing of raw material, formula, production technique, operation points in production process and quality standard of numb-taste salad sauce. The results show that the optimum formula of numb-taste salad sauce is： egg yolk of 65 g, blend oil of 1090 g, lemon juice of 60 g, salt of 25 g, powdered sugar of 20 g and pepper oil of 140 g.