摘要
目的在传统工艺制作基础之上,结合中餐标准化生产要求,对海鲜香辣酱的配方进行优化研究。方法利用单因素实验与正交实验,结合食品感官评价分析郫县豆瓣酱、对虾肉、牡蛎肉、白砂糖、花生油、清水添加比例对产品的影响,确定最优配方。结果最终确定海鲜香辣酱最佳配方为:郫县豆瓣酱1500g、对虾肉700 g、牡蛎肉600 g、白砂糖130 g、花生油900 g、清水550 g。结论在此配方下,制作的海鲜香辣酱具有鲜香、麻辣的特点,感官指标最佳。
Objective To optimize the formula of seafood spicy sauce on the basis of traditional technology and the requirements of standardized production of Chinese food. Methods Single factor experiment and orthogonal experiment combined with food sensory evaluation were used to analyze the effects of the proportion of Pixian bean paste, shrimp meat, oyster meat, sugar, peanut oil and water on the product, and the optimal formula was determined. Results The best formula of seafood spicy sauce was determined as follows: Pixian bean paste 1500 g, shrimp meat 700 g, oyster meat 600 g, white granulated sugar 130 g, peanut oil 900 g, water 550 g. Conclusion Under this formula, the seafood spicy sauce has the characteristics of fresh and spicy, and the sensory index is the best.
作者
郝志阔
HAO Zhi-Kuo(College of Food Engineering,Guangdong Environmental Protection Engineering Vocational College,Foshan 528216,China)
出处
《食品安全质量检测学报》
CAS
2020年第19期7057-7062,共6页
Journal of Food Safety and Quality
基金
2019年全国轻工职业教育教学指导委员会课题(QGHZW2019022)。
关键词
海鲜香辣酱
单因素实验
正交实验
感官评价
seafood spicy sauce
single factor experiment
orthogonal experiment
sensory evaluation
