板栗蚕豆酱的研制及工艺优化-《中国调味品》

文章信息/Info

Title:: Development and Process Optimization of Chestnut Broad Bean Paste Shang Heqin,Huang Shengkai,Liu Lei,Liu Zhaoyong ,Jia Lina

摘要:: 本实验以市售板栗和蚕豆为主要原料，研究板栗蚕豆酱的制备工艺。在单因素实验的基础上，选择板栗添加量、蚕豆添加量、食用盐用量、白砂糖用量作为自变量，利用Box-Behnken法进行四因素三水平响应面优化设计实验，确定最佳工艺参数为：板栗添加量21.24%，蚕豆添加量42.29%，食用盐添加量13.94%，白砂糖添加量14.85%。制作的酱体香气浓郁，口味独特。

Abstract:: This experiment used commercially available chestnut and broad beans as the main raw materials to study the preparation process of chestnut broad bean paste. On the basis of single factor experiment, the amount of chestnut added, the amount of broad bean, the amount of edible salt and the amount of white sugar were selected as independent variables. The Box-Behnken method was used to optimize the design of four-factor and three-level response surface to determine the optimal process parameters. The amount of chestnut added was 21.24%, the amount of broad bean added was 42.29%, the amount of edible salt was 1394%, and the amount of white granulated sugar was 14.85%. The sauce is rich in aroma and unique in taste.