无渣型鸡汁复合调味料清油火锅底料的研制

Study on Optimization of Processing Parameters for Vegetable Oil Hotpot Seasoning with Complex Flavoring of Chicken Sauce without Residue

以鸡汁复合调料为研究对象,运用正交试验设计优化的方法可以得到最佳生产工艺:水解温度130℃、酶解温度60℃、谷氨酸钠添加量15%、底物浓度15%、酶解pH 8.0。以无渣型清油火锅底料为研究对象,运用响应面法设计优化的方法可以得到最佳生产工艺:炒制时间48min、炒制温度130℃、豆瓣用量26.7%、复合香辛料用量3.5%。

Take the complex flavoring of chicken sauce as the research object,which is optimized by orthogonal test.The optimal process parameters are as follows：hydrolyzed temperature is 130 ℃, enzymolysis temperature is 60 ℃,sodium glutamate additive amount is 15%,substrate concentration is 15%,enzymolysis pH is 8.0.Take the vegetable oil hotpot seasoning with complex flavoring of chicken sauce without residue as the research object,which is optimized by response surface method. The optimal process parameters are as follows：stir-frying time is 48 min,stir-frying temperature is 130 ℃,halves of beans amount is 26.7%,composite spices amount is 3.5%.