响应面分析法优化烹饪用酒糟调味酱工艺研究

Research on Technology of Lees Sauces for Cooking by Response Surface Analysis Method

主要研究响应面优化烹饪用酒糟调味酱工艺。通过响应面分析法确定烹饪用酒糟调味酱研制的最佳工艺条件,即酒糟1 000 g,白砂糖用量5.1%,食盐用量5.2%,辣椒用量3.4%,大蒜用量2.3%,通过此法研究出的酒糟调味酱制作工艺,可以批量制作,具有明显的推广价值,对国内大量的酿酒企业所生产酒类的副产品酒糟的充分利用,提供了一个解决方案或者说是解决方法,并能够成为风味独特的调味酱,为调味酱的研发,提出一条新的思路和制作工艺。

Mainly discuss the technology of lees sauces for cooking by response surface analysis method. The optimum processing condition of lees sauces for cooking was determined by response surface analysis method, such as sugar addition amount for 5.1%, salt addition amount for 5.2%, pepper addition amount for 3.4%, garlic addition amount for 2.3%. Through this technology, the lees sauces could be batch produce, and it has extensive value. For a large number of domestic winemakers, the lees, of by-product, could be make the utmost useful. We offer a total solution, or a successful method, and the lees sauce also is a savory sauce, for more sauce＇s research and development, propose a new method and a new technology.