番茄肉酱的研制-《中国调味品》

文章信息/Info

Title:: WANG Tuan-tuan, ZHANG Yong-qing*, WANG De-guo, XIAO Fu-gang, YANG Xiao-lu

摘要:: 以番茄和五花肉为主要原料进行番茄肉酱的研制。通过感官评定，在单因素试验基础上进行正交试验，对番茄肉酱的配方进行了优化。结果表明，影响番茄肉酱感官品质的因素依次为：番茄添加量、食用油添加量、豆瓣酱添加量、水添加量；制作番茄肉酱的最佳配方为：番茄添加量30 g，食用油添加量20 g，豆瓣酱添加量6 g，水添加量150 mL。此配方制作出来的番茄肉酱品质最佳。

Abstract:: Using tomatoes and pork as the main materials, tomato and pork paste was prepared. According to sensory evaluation, the formula of the tomato and pork paste was optimized by the single factor test and orthogonal test. Results showed that the factors affected the sensory quality of tomato and pork paste were orderly listed as follows: tomato additive amount, edible oil additive amount, bean paste additive amount, and water additive amount. The optimum formula of the paste was that the additive amount of tomato was 30 g, that of edible oil was 20 g, that of bean paste was 6 g, and that of water was 150 mL. The tomato and pork paste with good quality was obtained