摘要
以麦芽糊精作为食用油脂的替代品,采用炒酱方法,在单因素试验基础上,进行正交试验,以感官评分为标准,对低能量方便面酱包的配方进行研制。结果表明:棕榈油加入量为12g,猪肉香精加入量为0.4g,淀粉加入量为1.5g,麦芽糊精加入量为3g时制得的酱包品质最佳。
To obtain the best formula of low-energy sauce packets of instant noodles, take maltodextrin as alternatives for edible fat by frying sauce method, based on single-factor and orthogonal experiments. The effects of the content of maltodextrin, pork essence, starch and palm oil on the product quality according to sensory scoring criteria are researched. The results show that the optimal formula is as follows, palm oil of 12 g, pork essence of 0.4 g, starch of 1.5 g, and maltodextrin of 3 g.
出处
《中国调味品》
CAS
北大核心
2014年第6期102-104,107,共4页
China Condiment
关键词
麦芽糊精
方便面
低盐
酱包
maltodextrin
instant noodlest low salt
sauce packets
