果仁夹心调味海苔的研制

The Development of the Embedded Nuts Seasoning Seaweed

在单因素实验基础上采用L9(34)正交试验,探讨黄酒、酱油、增稠剂、淀粉糖及蔗糖的用量和比例,对调味液粘度和烤海苔风味的影响。结果表明烤海苔调味液的最佳配比为:酱油100g、黄酒40g、增稠剂4%、淀粉糖100 g/蔗糖40 g。影响夹心海苔粘结程度的主次顺序:淀粉糖/蔗糖(D) >增稠剂(C) >黄酒(B) >酱油(A);影响夹心海苔口感的主次顺序:酱油(A) = 淀粉糖/蔗糖(D) >黄酒(B) = 增稠剂(C)。粘度显著分析表明:酱油FA1 B1 C1 D1 B2 C2 A2 = 淀粉糖/蔗糖FD2 >19.00,说明酱油和糖对口感的调节作用非常显著。

This experiment mainly studied the effect of yellow rice wine, soy sauce, thickening agent, starch sugar and sugar on cementing and saucing for sandwich sea laver on the basis of single factor ex-periment using L9(34) orthogonal experiment. The single factor experiment showed that the best complex flavoring liquid was 100 g soy sauce, 40 g yellow rice wine, 4% of thickener, 100 g starch sugar and 40 g sugar. The effect on bonding degree of sandwich seaweed in order of priority is starch sugar and sugar, thickening agent, yellow rice wine, soy sauce. The effect on taste of sandwich seaweed in order of priority is soy sauce and starch sugar and sugar, thickening agent and yellow rice wine. Significance analysis showed that FA, FB, FC and FD were less than F(2,2) 0.1 = 9.00, which meant that soy sauce, yellow rice wine, thickening agent, starch sugar and sugar had insignificant effect on cementing. For saucing, FA and FD were both greater than F(2,2) 0.05 = 19.00, which showed that soy sauce, starch sugar and sugar had significant effect on saucing. While yellow rice wine and thickening agent have little effect.