蒜香辣味鸡蛋灌饼酱料配方优化

Optimization of Arlic Spicy Egg Filling Cake Sauce Recipe

本文以信阳鸡蛋灌饼酱料为研究对象,在酱料的基础上加入食用油、辣椒酱、豆瓣酱和干辣椒等原料制作鸡蛋灌饼酱料,选取色泽、滋味、口感和组织状态为评价因素,通过单因素试验和正交试验确定最佳酱料配比。结果表明,以酱料净重300%为参照标准,在葱姜蒜各10%、蚝油10%、料酒20%、香油5%、鸡粉5%的基础上,当食用油添加量为60%,黄豆酱添加量为50%,郫县豆瓣酱添加量50%,干辣椒10%时,鸡蛋灌饼酱料感官综合评分高达93分,成品具有红润油亮、有浓郁的酱香味、组织细腻均匀的特点,酱料接受度较高。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。

In this paper,Xinyang egg pancake sauce was taken as the research object.On the basis of the sauce,edible oil,chili sauce,bean sauce and dry chili were added to make egg pancake sauce.The color,taste,taste and organization status were selected as evaluation factors,and the optimal ratio of sauce was determined by single factor test and orthogonal test.The results show that taking 300% of the net weight of sauce as a reference standard,and on the basis of 10% of onion,ginger and garlic,10% of oyster sauce,20% of cooking wine,5% of sesame oil and 5% of chicken powder,when the amount of edible oil is 60%,yellow bean sauce is 50%,Pixian bean sauce is 50% and dry chili is 10%,the sensory comprehensive score of egg filling cake sauce is up to 93 points.The finished product has the characteristics of ruddy and oily,rich maotai-flavor,delicate and uniform organization,and high acceptance of sauce.Under these conditions,the overall quality of the sauce is good,which provides a certain data reference for standardized production.