一种客家板栗焖鸡拌面调味酱的研发

Research and Development of a Hakka Chestnut Braised Chicken Noodle Sauce

为了进一步推广客家饮食文化,以板栗、鸡肉、客家黄酒为主要原料,利用单因素试验和正交试验优化酱料产品配方,以感官鉴评为标准,确定了客家板栗焖鸡拌面调味酱的最佳配方。结果表明,客家板栗焖鸡拌面调味酱的最佳配方为板栗用量60 g,鸡肉用量65 g,客家黄酒用量24 mL,豆瓣酱用量44 g。使用该配方制作出的客家板栗焖鸡拌面调味酱色泽鲜亮、质地均匀,具有浓郁的板栗鸡肉味,客家黄酒风味突出,酱香味适宜,产品品质最佳。

In order to further promote Hakka food culture,the article with chestnuts,chicken,Hakka rice wine as main raw material,the single factor experiment and orthogonal experiment were used to optimize sauce product formula,with sensory evaluation as the standard,determine the Hakka Chinese chestnut braised chicken pasta sauce the best formula.The results showed that the best recipe of Hakka chestnut braised chicken noodle sauce was chestnut 60 g,chicken 65 g,Hakka rice wine 24 mL and bean paste 44 g.The Hakka chestnut braised chicken noodle sauce produced by this formula had bright color and uniform texture,strong flavor of chestnut and chicken,prominent flavor of Hakka rice wine,appropriate sauce flavor,and the best product quality.