[1]谢善慈.海鲜菇酱加工工艺的研究[J].中国调味品,2019,(03 ):131-135.
 Study on processing technology of seafood mushroom sauce[J].CHINA CONDIMENT,2019,(03 ):131-135.
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海鲜菇酱加工工艺的研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年03期
页码:
131-135
栏目:
出版日期:
2019-03-20

文章信息/Info

Title:
Study on processing technology of seafood mushroom sauce
作者:
谢善慈
文献标志码:
A
摘要:
本研究以海鲜菇为主要原料,考察制酱过程中油温、食用油添加量、豆瓣酱添加量以及炒制时间等因素对海鲜菇酱感官品质的影响。在单因素实验的基础上,采用Box-Behnken实验设计进行响应面分析优化,确定最佳海鲜菇酱制备条件为:油温105℃,植物油添加量54.3%,黄豆酱添加量65.0%,炒制时间5.8 min,在此配方工艺条件下,海鲜菇酱色泽油亮,口感风味最佳,感官评价达到92.0分。
Abstract:
In this study, seafood mushroom was used as the main raw material, and the effects of oil temperature, edible oil addition, bean paste addition and frying time on the sensory quality of sauce were investigated. Based on the single factor experiment, the response surface optimization using Box-Behnken experimental design was applied to the preparation of seafood mushroom sauce. The optimum preparation conditions of seafood mushroom sauce were as follows: oil temperature 105℃, vegetable oil addition amount 54.3%, soybean bean paste addition amount 65.0%, and frying time 5.8 min. Under the conditions of this formula, the seafood mushroom sauce has bright color and the best taste, and the sensory evaluation reached 92.0 points.
更新日期/Last Update: 2019-05-20