低盐紫苏椒麻味方便酱料工艺优化与配方研制*-《中国调味品》

文章信息/Info

Title:: Process optimization and formula development of low salt perilla pepper hemp flavor convenient sauce

摘要:: 在经典川菜代表味型之一的椒麻味调制基础上，加入营养价值较高的紫苏籽，通过单因素、正交试验结合感官评定等方法研制出一款营养丰富，风味独特的低盐紫苏椒麻风味酱。结果表明：在基础配方不变的情况下，各因素影响因子顺序为大红袍花椒>小葱>紫苏籽>食盐，即大红袍花椒用量22％、小葱用量16％、紫苏籽用量18％、食盐用量6％，在此条件下该酱料整体的品质较好，为标准化生产提供一定的数据参考。

Abstract:: On the basis of pepper hemp flavor modulation, one of the representative flavor types of Sichuan cuisine, a low salt perilla pepper hemp flavor sauce with rich nutrition and unique flavor was developed by adding perilla seed with high nutritional value, single factor, orthogonal test and sensory evaluation. The results showed that: under the condition of the same basic formula, the order of influencing factors was Dahongpao Zanthoxylum > shallot > perilla seed > salt, that is, Dahongpao Zanthoxylum 22%, shallot 16%, perilla seed 18%, salt 6%. Under this condition, the overall quality of the sauce was better, which provided certain data reference for standardized production.