一种辣鲜汁的制备及配方优化

Preparation and Formula Optimization of a Kind of Spicy and Fresh Sauce

为获得辣鲜汁的最佳配方,以单因素实验和正交实验结合感官评价、方差分析优化配方,并辅以电子舌、电子鼻对感官评价进行验证。实验结果表明,以精炼油500 g、郫县豆瓣250 g、香菜235 g、酱油735 g、老姜70 g、大蒜70 g、鲜汤4000 g和黄豆酱30 g制备的辣鲜汁感官评分最高;该实验结果可为辣鲜汁的工业化生产提供参考,也可为智能感官用于产品开发提供参考。

In order to obtain the best formula of spicy and fresh sauce,the formula is optimized by single factor experiment and orthogonal experiment combined with sensory evaluation and variance analysis,and sensory evaluation is verified by electronic tongue and electronic nose.The results show that the spicy and fresh sauce prepared by 500 g refined oil,250 g Pixian bean paste,235 g coriander,735 g soy sauce,70 g old ginger,70 g garlic,4000 g fresh soup and 30 g soybean paste has the highest sensory score.The experimental results can provide references for the industrial production of spicy and fresh sauce,and also provide references for the application of intelligent senses in product development.