摘要
对蒜蓉制品的配方进行的优选试验结果表明:蒜蓉调味品的最佳配方为调味液2 %、盐10 %、蔗糖1.0 %、小磨香油0.5 %、味精0.2 %;蒜蓉番茄酱的最佳配方为大蒜45 %、番茄汁38 %、食盐3.5 %、蔗糖5 %。
New formulas of mashed garlic spicy catsup and garlic ketchup were studied in this paper. The results showed that the best formula of mashed garlic spicy catsup includes fresh garlic paste 2 %, salt 10 % sugar 1.0 % ajonjoli oil 0.5 %, flavor essence 0.2 %; And the best formula of garlic ketchup includes fresh garlic paste 45 %, tomato ketchup 38 %. salt 3.5 % and sugar 5 %.
出处
《甘肃农业大学学报》
CAS
CSCD
2003年第1期26-30,共5页
Journal of Gansu Agricultural University
基金
甘肃省教育厅(编号:00507160)
关键词
大蒜
蒜蓉调味
蒜蓉番茄酱
加工工艺
配方
garlic
mashed garlic spicy catsup
garlic ketchup
process
formula