水芹牛蒡蔬菜酱的加工工艺

Process of Burdock and Cress Sauce

以水芹、牛蒡为原料,白砂糖、柠檬酸、复配增稠剂为辅料,研制出一种营养价值丰富、具有药用价值的蔬菜酱——水芹牛蒡酱。通过单因素试验和正交试验,得到产品的最佳配方为水芹浆添加量200 m L,牛蒡浆添加量20 m L,白砂糖添加量35%,柠檬酸添加量0.6%,复配增稠剂添加量0.3%。此配方制得的水芹牛蒡酱为翠绿色,具有水芹和牛蒡的风味,甜酸适度,组织状态均一、不流散。

A kind of nutritional cress and burdock sauce is developed. The cress and burdock are as raw material,sucrose,citric acid and composite thickening agent are as auxiliary material. Through single factors and orthogonal experiments,to get the best formula cress pulp is 100%,burdock pulp is 10%,sucrose is 35%,citric acid is 0.6%,composite thickening agent is 0.3%. The cress and burdock sauce is green,flavor,sweet and sour moderate,state uniform and not dispersed.