一种番茄风味香肠调料的制备

Preparation of a Kind of Tomato-flavor Sausage Seasoning

为获得一种番茄风味的香肠调料配方,以番茄为主要原料,采用单因素实验、正交实验,结合感官评价、方差分析和正交趋势分析,实验结果表明,番茄用量对配方风味的影响显著(P<0.05);香肠调料的最佳工艺配方为:用15%精盐、2%胡椒、49%番茄、4%红糖、7%白糖、1%蒜粉、6%醪糟、1%味精、10%生姜、5%精炼油制作的调味酱感官评分最高,获得的配方制作的香肠调料番茄风味浓郁。

In order to obtain a kind of tomato-flavor sausage seasoning formula,using tomato as the main raw material,single factor experiment,orthogonal experiment,combining sensory evaluation,variance analysis and orthogonal trend analysis are adopted.The results show that the amount of tomato has a significant effect on the flavor of this formula(P<0.05);the best process formula of sausage seasoning is:the sensory evaluation score of catchup made with 15%refined salt,2%pepper,49%tomato,4%brown sugar,7%white sugar,1%garlic powder,6%fermented glutinous rice,1%monosodium glutamate,10%ginger,5%refined oil is the highest,the tomato flavor of the sauce seasoning obtained by the formula is strong.