一种海带牛肉汤料的开发-《中国调味品》

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摘要:: 本文利用海带汁和牛肉粉为主要原料，参考中国传统海带汤和韩式海带汤制作方法，开发了一种海带牛肉汤料产品。通过正交实验确定了该产品的最佳配方为：海带汁20%、牛肉粉8%、食用盐25.2%、味精5%、I+G0.4%、白砂糖5%、酵母抽提物0.6%、香油1%、香辛料0.2%、麦芽糊精1.6%、玉米淀粉3%、生抽2%、水28%。最佳工艺为：将原料混合均匀，升温至95℃加热1h;然后降温至75℃即可。制作出的海带牛肉汤料呈浅褐色，状态稳定，冲调后具有海带和牛肉的特征风味，滋味浓郁，鲜美可口，咸甜适中。本产品食用方便，易于生产，具有一定的开发前景。

Abstract:: Using kelp extract and beef powder as the main raw materials, a kelp beef soup product was developed by referring to the traditional Chinese kelp soup and Korean kelp soup making methods. The best formula of the product was determined by orthogonal experiment: kelp extract 20%, beef powder 8%, edible salt 25.2%, MSG 5%, I+G0.4%, sugar 5%, yeast extract 0.6%, sesame oil 1%, spice 0.2%, malt dextrin 1.6%, corn starch 3%, light soy sauce 2%, water 28%.The optimum process was: the raw materials were mixed and heated at 95 ℃ for 1 h; Then cooled to 75 ℃ . The kelp beef soup product is light brown, stable. After blending, it has the characteristic flavor of kelp and beef, with rich flavor, delicious taste and moderate salty and sweet taste.This product is convenient to eat, easy to produce and has a certain development prospect.