摘要
在传统辣豆瓣酱加工的基础上,开发了低盐辣豆瓣酱,并确定了低盐调味豆瓣的工艺条件:鸡丁300g、淀粉30g、辣豆瓣酱600g、味精10g、花椒粉15g、糖粉20g、芝麻油350g、壳聚糖添加量0.6%。通过电子鼻分析发现:盐浓度的降低会影响其香气物质;但通过后期的调味加工操作可以明显地降低样品间的差异性,弥补发酵对低盐豆瓣品质的影响。
Based on traditional method for processing spicy bean paste,low-salt spicy bean paste and low-salt flavoring bean paste are developed.The optimum formula is as follows：diced chicken of300 g,starch of 30 g,spicy bean paste of 600 g,monosodium glutamate of 10 g,Chinese prickly ash powder of 15 g,sugar powder of 20 g,sesame oil of 350 g,chitosan of 0.6%.Analyzed by electronic nose,it is found that the content of salt could influence the flavor of bean paste,but this influence would be reduced by seasoning process.
出处
《中国调味品》
CAS
北大核心
2015年第3期104-107,共4页
China Condiment
基金
四川省教育厅川菜发展研究中心科研项目(CC12Z06)
四川省科技厅科研项目(2010JY0086)
关键词
低盐
豆瓣
电子鼻
调味
low salt
bean paste
electronic nose
flavoring
