摘要
以蛤蜊、杏鲍菇、干辣椒、菜籽油为主要原料,研发一款新型的、市面上未出现的蛤蜊杏鲍菇香辣酱,并利用响应面法确定了蛤蜊杏鲍菇香辣酱制作的最优配方,即蛤蜊用量15%、杏鲍菇用量6%、辣椒用量20%、菜籽油用量55%。
In this paper,take clams,Pleurotus eryngii,dried chili and rapeseed oils as the main raw materials to produce a new type of clam and Pleurotus eryngii spicy sauce which never appeared in the market.The response surface methodology is used to determine the optimal formula.The results show that the optimal formula is：the dosage of clam of 15%,the dosage of Pleurotus eryngii of 6%,the dosage of dried chili of 20%,the dosage of rapeseed oil of 55%.
作者
孙丰婷
张琛
胡乔迁
SUN Feng-ting;ZHANG Chen;HU Qiao-qian(School of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China)
出处
《中国调味品》
CAS
北大核心
2018年第4期134-136,147,共4页
China Condiment
关键词
蛤蜊
杏鲍菇
香辣酱
响应面法
clam
Pleurotus eryngii
spicy sauce
response surface methodology
