洋姜酱加工工艺研究

Study on Processing Technology of Jerusalem Artichoke Sauce Products

以洋姜、白砂糖、食盐、白酒为原辅料,通过单因素试验、正交试验及保温试验筛选洋姜酱加工工艺。结果表明,洋姜酱在真空0.09 MPa的条件下浓缩的最佳温度为60℃,最佳浓缩时间为50 min;洋姜酱的最佳发酵时间为66 h;确定复合抗氧化剂的配方为:VC添加量0.10%,柠檬酸添加量0.8%,氯化钙添加量0.4%,在此条件下,洋姜酱的抗褐变能力最佳;发酵前洋姜酱配料添加的最佳配方为:食盐添加量5%,白砂糖添加量3%,白酒添加量1%,按照该配方制备的洋姜酱呈现米白色的酱体,具有洋姜发酵特有的风味,感官品质综合评分为95分。

Using jerusalem artichoke,sugar,salt and liquor as raw and auxiliary materials,the processing technology of jerusalem artichoke sauce was screened by single factor test,orthogonal test and heat preservation test.The results showed that,the optimum condensation temperature and time of ginger paste were 60℃and 50 min at 0.09 MPa vacuum,and the optimum fermentation time of jerusalem artichoke sauce was 66 h.The confirmed formulation of compound antioxidant was as follows:VC 0.10%,citric acid 0.8%and calcium chloride 0.4%.Under these conditions,the anti-browning ability of jerusalem artichoke sauce was the best.The optimum ingredients formula of ginger sauce before fermentation was:salt 5%,sugar 3%and liquor 1%.The prepared jerusalem artichoke sauce had the unique flavor of ginger fermentation and the comprehensive score of sensory quality was 95.