川北凉粉调味汁的生产工艺及优化研究

Optimization of Production Technology of Northern-Sichuan-Style Pea Jelly Sauce

对川北凉粉调味汁的生产工艺进行研究,并通过单因素试验和正交试验对川北凉粉调味汁的配方进行优化,确定了川北凉粉调味汁的最佳配方。结果表明:以100g豌豆凉粉为主料制作川北凉粉,其调味汁的最佳配方为味精0.5g,酱油4.5g,醋5g,豆豉卤17g,蒜泥6g,白糖3g,辣椒油12g,花椒粉0.3g,葱花6g。在此条件下,制成的川北凉粉色泽红亮,滋味鲜美,香味浓郁。

The processing technology of northern-Sichuan-style pea jelly sauce is studied, the formula is optimized through the single factor experiment and orthogonal experiment, and the best formula of northern-Sichuan-style pea jelly sauce is identified. The results indicate that the main ingredient is 100 g pea jelly, the best formula is MSG 0. 5 g, soy sauce 4. 5 g, vinegar 5 g, lobster sauce＇s marinades 17 g, garlic 6 g, sugar 3 g, chili oil 12 g, Chinese pepper 0.3 g, chopped green onion 6 g. Under such conditions, northern-Sichuan-style pea jelly sauce has red color, delicious taste and strong fragrance.