摘要
制备的木姜子风味酸辣酱以辣椒面、永川豆豉、醋、木姜子油为主材料,通过添加桂皮、八角、山奈等香料炒制而成。以单因素实验为基础,采用模糊数学感官评定为指标,再利用响应面设计对木姜子风味酸辣型调味酱的工艺进行优化,并对其理化指标进行检测。结果表明,糖醋比为1∶2,辣椒面添加量为34.39%,豆豉添加量为30.64%,木姜子油添加量为0.36%时,制得的木姜子风味酸辣酱感官评分平均值为86.92,得到的成品酸辣酱理化指标符合复合调味品的标准。
The prepared chutney with Litsea cubeba flavor is made of pepper powder,Yongchuan fermented black beans,vinegar,Litsea cubeba oil,and is fried with cinnamon,star anise,Kaempferia galanga L.and other spices.Based on the single factor experiment,with fuzzy mathematics sensory evaluation as the index,the optimal process of Litsea cubeba flavor chutney is optimized by response surface design.The results show that when the ratio of sugar to vinegar is 1∶2,the additive amount of pepper powder is 34.39%,the additive amount of fermented black beans is 30.64%,and the additive amount of Litsea cubeba oil is 0.36%,the average sensory score of the prepared Litsea cubeba flavor chutney is 86.92,and the physical and chemical indexes of the finished chutney meet the standard of compound condiments.
作者
曾朝懿
张琦
何绍志
王凤扬
鄢梦
刘娟
车振明
ZENG Chao-yi;ZHANG Qi;HE Shao-zhi;WANG Feng-yang;YAN Meng;LIU Juan;CHE Zhen-ming(School of Food and Bioengineering,Xihua University,Chengdu 610039,China;Sichuan Institute of Food Inspection,Chengdu 611731,China)
出处
《中国调味品》
CAS
北大核心
2022年第7期77-83,共7页
China Condiment
基金
四川省科技厅关键技术攻关项目(2019YFN0173)
四川省大学生创新创业训练计划项目(S201910623053)
西华大学食品生物技术省高校重点实验室资助项目(SZjj2017-114)。
关键词
木姜子油
模糊数学感官评定
响应面设计
酸辣酱
理化指标
Litsea cubeba oil
fuzzy mathematics sensory evaluation
response surface design
chutney
physical and chemical indexes
