[1]张永清,兰凯新,王德国,等.板栗花生辣酱的研制[J].中国调味品,2021,46(5):111-114.
　Development of Chestnut and Peanut Chili Sauce[J].CHINA CONDIMENT,2021,46(5):111-114.
点击复制

板栗花生辣酱的研制()
分享到：

《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年5期
页码:
111-114
栏目:
出版日期:
2021-05-10

文章信息/Info

Title:
Development of Chestnut and Peanut Chili Sauce
作者:
张永清; 兰凯新; 王德国; 肖付刚; 杨晓露
文献标志码:
A
摘要:
以花生、板栗、辣椒为主要原料，研制板栗花生辣酱。在单因素试验基础上进行正交实验，通过感官评定，优化板栗花生辣酱的配方。结果表明，板栗花生辣酱的最佳配方为：鸡肉13 g，香菇10 g，酱油8 g，料酒6 g，姜末2 g，蒜末2 g，糖4 g，食盐2 g，辣椒14 g，板栗花生18 g，食用油51.5 g。以此配方制得的辣酱品质良好。
Abstract:
Using peanut, Chinese chestnut and chili as main materials, the chestnut and peanut chili sauce was prepared. Based on single factor tests, orthogonal test was conducted to optimize the formula of chestnut and peanut chili sauce by sensory evaluation. The results showed that the best formula of chestnut and peanut chili sauce was: 13 g chicken, 10 g mushroom, 8 g soy sauce, 6 g cooking wine, 2 g ground ginger, 2 g minced garlic, 4 g sugar, 2 g table salt, 14 g chili, 18 g chestnut and peanut, and 51.5 g edible oil. The chili sauce with good quality was prepared with this formula.
更新日期/Last Update: 2021-05-14