低盐紫苏椒麻味方便酱料工艺优化与配方研制

Process Optimization and Formula Development of Low-salt Perilla frutescens Numb-taste Convenient Sauce

在经典川菜代表味型之一的椒麻味调制基础上,加入营养价值较高的紫苏籽,通过单因素、正交试验结合感官评定等方法研制出一款营养丰富、风味独特的低盐紫苏椒麻风味酱。结果表明:在基础配方不变的情况下,各因素影响因子顺序为大红袍花椒>小葱>紫苏籽>食盐,即大红袍花椒用量22%、小葱用量16%、紫苏籽用量18%、食盐用量6%,在此条件下该酱料整体的品质较好,为标准化生产提供了一定的数据参考。

On the basis of modulation of numb taste,which is one of the representative flavor types of classic Sichuan cuisine,and adding Perilla frutescens seeds with higher nutritional value,a kind of low-salt Perilla frutescens numb-taste sauce with rich nutrition and unique flavor is developed through single factor test,orthogonal test and sensory evaluation.The results show that under the condition of unchanged basic formula,the order of influencing factors is Piperis Dahongpao>shallot>Perilla frutescens seed>salt,that is the amount of Piperis Dahongpao is 22%,the amount of shallot is 16%,the amount of Perilla frutescens seed is 18%,the amount of salt is 6%.Under such conditions,the overall quality of the sauce is better,which has provided a certain data reference for the standardized production.