摘要
泡菜风味复合调味料是近年来产生的一种新型的膨化食品外撒调味料,产品风味浓厚。文章研究了白砂糖、柠檬酸、辣椒粉及泡菜粉的添加量对泡菜风味膨化食品调味料的影响,并利用正交试验对泡菜风味膨化食品调味料的配方进行优化,确定了泡菜风味膨化食品调味料的最佳配比为白砂糖添加量2.3%,柠檬酸添加量0.21%,辣椒粉添加量0.65%,泡菜粉添加量0.29%,食盐1.25%,味精粉0.1%,花椒粉0.1%,呈味核苷酸二钠(I+G)0.02%。
Pickle-flavor compound seasoning is a new type of outside puffed food seasoning in these years. It has pickle flavor and strong taste. Mainly study the effects of sugar, citric acid, chili powder and pickle powder on the quality of pickle-flavor seasoning, and the formula of pickle-flavor puffed food seasoning are optimized by orthogonal experiment. The results show that the best additive amount is sugar of 2.3%, citric acid of 0.21%, chili powder of 0.65%, pickle powder of 0.29%, salt of 1.25%, glutamate of 0.1%, Chinese prickly ash powder o（ 0.1% and （I＋-G） of 0.02% by orthogonal experiment.
作者
李昌文
LI Chang-wen(School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, Chin)
出处
《中国调味品》
北大核心
2017年第10期94-96,共3页
China Condiment
关键词
泡菜
调味料
配方
研究
pickle
seasoning
formula
study
