摘要
以青胡椒为主要原料,研制胡椒复合调味酱。通过单因素试验、正交试验和验证试验,确定了胡椒复合调味酱的最佳配方:姜∶蒜∶花椒∶白砂糖∶食盐∶黄豆∶青胡椒的质量比为1∶1∶1∶4∶6∶20∶40,添加玉米油质量为所用原辅料总质量的2倍,所得产品的感官评分最高。
Green pepper is used as the main raw material to make compound flavoring paste of pepper.The optimum ingredient is confirmed according to the result of single factor experiment,orthogonal experiment and verification test.The product with the highest sensory score contains ginger,garlic,Zanthoxylum bungeanum,granulated sugar,salt,soybean and green pepper,the quality ratio is1∶1∶1∶4∶6∶20∶40by turn,adding corn oil as 2times of the total mass of raw material,the product obtained has the highest sensory score.
出处
《中国调味品》
CAS
北大核心
2016年第3期91-94,共4页
China Condiment
基金
海南省重点实验室和工程技术研究中心建设专项项目(gczx2014003)
农业科技成果转化资金项目(2014GB2E200115)
关键词
胡椒
调味酱
加工工艺
pepper
flavoring paste
processing technology
