海鲜香辣酱配方优化
目的 在传统工艺制作基础之上, 结合中餐标准化生产要求, 对海鲜香辣酱的配方进行优化研究。 方法 利用单因素实验与正交实验, 结合食品感官评价分析郫县豆瓣酱、对虾肉、牡蛎肉、白砂糖、花生油、清水添加比例对产品的影响, 确定最优配方。结果 最终确定海鲜香辣酱最佳配方为: 郫县豆瓣酱1500 g、对虾肉700 g、牡蛎肉600 g、白砂糖130 g、花生油900 g、清水550 g。结论 在此配方下, 制作的海鲜香辣酱具有鲜香、麻辣的特点, 感官指标最佳。
Objective To optimize the formula of seafood spicy sauce on the basis of traditional technology and the requirements of standardized production of Chinese food. Methods Single factor experiment and orthogonal experiment combined with food sensory evaluation were used to analyze the effects of the proportion of Pixian bean paste, shrimp meat, oyster meat, sugar, peanut oil and water on the product, and the optimal formula was determined. Results The best formula of seafood spicy sauce was determined as follows: Pixian bean paste 1500 g, shrimp meat 700 g, oyster meat 600 g, white granulated sugar 130 g, peanut oil 900 g, water 550 g. Conclusion Under this formula, the seafood spicy sauce has the characteristics of fresh and spicy, and the sensory index is the best.
标题：海鲜香辣酱配方优化
英文标题：Optimization of the formula of seafood spicy sauce
作者：
郝志阔 广东环境保护工程职业学院食品工程系
中文关键词:海鲜香辣酱,单因素实验,正交实验,感官评价,
英文关键词:seafood spicy sauce,single factor experiment,orthogonal experiment,sensory evaluation,
发表日期：2020-05-13
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