一种金汤芒果味火锅底料的研究

Study on the Base Material of a Kind of Golden Soup and Mango Flavor Hot Pot

在传统火锅底料制作工艺基础上,将金汤芒果汁添加到火锅底料配方中制得金汤芒果味火锅底料,以丰富火锅的种类和满足消费者猎奇的心态。试验选择影响芒果风味的主要因素菜籽油和牛油复配比例及添加量、豆瓣酱添加量、香辛料包添加量、芒果汁添加量进行研究。结果表明,菜籽油和牛油按4︰1(W/W)复配添加60 kg、豆瓣酱15 kg、香辛料包3.5 kg、金汤芒果汁110 kg、芒果皮精油1.2 kg时,制成的成品火锅底料颜色金黄,芒果香气浓郁且酸爽厚重,火锅底料感官品质良好。

On the basis of the traditional hot pot bottom material production technology,the golden soup mango juice was added to the hot pot bottom material formula to make the golden soup mango flavor hot pot bottom material,to enrich the types of hot pot and to meet the consumers’curious mentality.The main factors affecting mango flavor were selected to study the addition amount of rapeseed oil and butter,bean paste,spices package and mango juice.The results showed that 60 kg of rapeseed oil and butter,15 kg of bean paste,3.5 kg of spice package,110 kg of mango juice and 1.2 kg of mango peel essential oil were added according to the ratio of 4︰1(W/W).The finished hot pot material was golden in color,rich in mango aroma and sour and thick,and the sensory quality of hot pot material was good.