摘要
小面是重庆的特色小吃,它那麻嘟嘟、辣呼呼的独特风味,荡漾着油辣子、花椒、葱花的诱人香气,博得国内外食客的青睐。重庆小面的调味佐料多而杂,之间的相互用量配比要求较高。文章对重庆小面调味佐料先设计单因素五水平的平行试验分析,再设计正交试验,通过感官质量评定的方法确定重庆小面难以控制的调味佐料最佳用量组合为:酱油30g,食盐1g,芝麻酱11.5g,花椒面2.0g,味精4.5g,鸡精2.5g,油辣子海椒39g。影响重庆小面感官质量评分的调味佐料主次关系为:花椒面>味精>油辣子海椒>食盐>酱油>芝麻酱>鸡精。
Ascdey is a special snack in Chongqing, its unique hemp toot, spicy flavor is rippling the aroma of spicy oil, pepper and green onion, and has won the favour of domestic and foreign customers of all ages. The seasonings of ascdey are various and miscellaneous, the requirements for each dosage ratio are high. Firstly, the parallel testing analysis of single factor and five levels for ascdey seasonings is designed, and then the orthogonal test is designed, the sensory quality evaluation method is used to determine the best combination formula of ascdey as soy sauce 30 g, salt 1 g, sesame paste 11.5 g, pepper powder 2.0 g, monosodium glutamate 4. 5 g, chicken essence 2.5 g, spicy and hot pepper oil 39 g. The primary and secondary relationship that influences the sensory quality scoring of ascdey is as pepper powder〉monosodium glutamate〉 spicy and hot pepper oil〉 salt〉soy sauce〉sesame paste〉ehicken essence.
出处
《中国调味品》
CAS
北大核心
2016年第12期43-46,共4页
China Condiment
基金
四川省哲学社会科学重点研究基地--川菜发展研究中心项目"重庆小面标准化与产业发展研究"的阶段性成果(CC16Z08)
