摘要
在番茄酱中加入糖、醋、香辛料以及其他调味料等制成番茄沙司,原料中浓缩番茄酱和糖含量、香辛料的选择、配比等都是决定番茄沙司质量的重要因素。通过感官分析和理化分析,结果表明孜然风味的番茄沙司最佳配方和工艺是26%浓缩番茄酱、20%饴糖、6.6%的香辛料、1.05%的孜然。
Tomato ketchup is made of tomato sauce adding sugar, vinegar, spices and other seasoning, and their choice and ratio was an important fac- tor to determine the quality of tomato sauce. Physics-chemistry analysis and sensory evaluation were employed, and the result indicated that the amount of enrichment sauce, maltose, spices arid cumin was 26%, 20%, 6.6% and 1.05%, respectively.
出处
《中国酿造》
CAS
2013年第7期144-147,共4页
China Brewing
关键词
番茄沙司
番茄酱
风味
tomato ketchup
tomato sauce
flavor
