麻辣乌榄复合调味酱的研制

Research on the Development of Spicy Canarlum plmela Leenh Compound Flavoring Paste

对以乌榄为主要原料的麻辣乌榄复合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为:乌榄21.0%、豆瓣酱8.4%、辣椒粉2.52%、花椒粉2.94%、白糖2.1%、柠檬酸0.80%、花生油16%、食盐8%、水43%、黄原胶0.1%。文章为开发利用乌榄资源,提高乌榄的附加值提供了参考。

Make a research on the production technique of spicy Canarium pimela Leenh compound flavoring paste with Canarium pimela Leenh as the main raw material. Orthogonal test is used to optimize the prescription. The result shows that the best prescription is as follows. Canarium pimela Leenh of 21.0%, bean sauce of 8.40%, chili powder of 2.52%, zanthoxylum powder of 2.94%, sug- ar of 2.10%, citric acid of 0.80%, peanut oil of 16%, salt of 8%, water of 43% and xanthan gum of 0. 1%. This paper provided references for developing the resources of Canarium pimela Leenh and increasing its additional value.