D-最优混料设计优化川北凉粉蒜泥调味汁配方研究

Study on D-Optimal Mixture Design for Optimizing the Formula of Northern Sichuan Jelly Garlic Sauce

在传统四川小吃川北凉粉的调味工艺基础上,以辣椒油、蒜泥、生抽、白糖、芝麻油、鸡粉为主要调味原料,利用D-最优混料设计法研究蒜泥调味汁的最佳配方,通过建立各调味原料的比例与感官评分之间的回归模型,考察各调味原料之间的相互效应。结果表明,川北凉粉蒜泥调味汁配方为:辣椒油39.2%、蒜泥28.8%、生抽20.0%、芝麻油4.0%、白糖7.0%、鸡粉1.0%,由此配方制作出的川北凉粉蒜泥调味汁具有色泽红亮、蒜香味浓、口味适中的特点,其数据可为川菜调味品标准化生产提供一定的数据参考。

Based on the traditional Sichuan snack northern Sichuan jelly seasoning process,using chili oil,garlic paste,raw soy sauce,sugar,sesame oil,chicken powder as the main seasoning ingredients,using D-optimal mixture design method to study the best fomula of garlic sauce.By establishing a regression model between the proportion of each seasoning ingredient and the sensory score,the mutual effects of each seasoning ingredient are investigated.The results show that the formula of the northern Sichuan jelly garlic sauce is as follows:39.2%chili oil,28.8%garlic paste,20.0%raw soy sauce,4.0%sesame oil,7.0%white sugar and 1.0%chicken powder.The northern Sichuan jelly garlic sauce made by this formula has the characteristics of bright red color,strong garlic flavor and moderate taste.The data can provide certain data references for the standardized production of Sichuan cuisine condiments.