板栗调味酱的研制
|
摘要
以板栗为研究对象,在单因素试验的基础上采用L9(34)正交试验,以感官鉴评为标准,研制板栗调味酱的最佳配方。结果表明:板栗调味酱的最佳配方为板栗60g(其中板栗丁40g,板栗浆20g)、黄豆酱15g、白砂糖3.0g、辣椒粉1.3g、花椒粉0.6g。用该配方制作出的板栗调味酱酱体红润油亮,粘稠度好,板栗粒大小均匀呈金黄色,板栗香味浓郁,酱香味适宜,风味调和,味道麻辣爽口,甜、咸、鲜味适中,咀嚼性好。
Take Chinese chestnut as the raw material,based on the single factor test and orthogonal test,the optimum formula for the seasoning paste is developed by sensory evaluation.The results show that the best formula is as follows:Chinese chestnut is 60 g(Chinese chestnut granule is 40 g,Chinese chestnut pulp is 20 g),soybean paste is 15 g,sugar is 3.0 g,chili powder is 1.3 g and Zanthoxylum bungeanum powder is 0.6 g.The Chinese chestnut seasoning paste made with this formula is ruddy and bright,and it has good viscosity,Chinese chestnut granule is in equal size with golden color and has rich Chinese chestnut aroma,the seasoning paste is very delicious and the flavor is suitable,the taste is pungent and spicy,with moderate sweetne and saltiness,and the chewiness is also good.
Take Chinese chestnut as the raw material,based on the single factor test and orthogonal test,the optimum formula for the seasoning paste is developed by sensory evaluation.The results show that the best formula is as follows:Chinese chestnut is 60 g(Chinese chestnut granule is 40 g,Chinese chestnut pulp is 20 g),soybean paste is 15 g,sugar is 3.0 g,chili powder is 1.3 g and Zanthoxylum bungeanum powder is 0.6 g.The Chinese chestnut seasoning paste made with this formula is ruddy and bright,and it has good viscosity,Chinese chestnut granule is in equal size with golden color and has rich Chinese chestnut aroma,the seasoning paste is very delicious and the flavor is suitable,the taste is pungent and spicy,with moderate sweetne and saltiness,and the chewiness is also good.
引文
[1]张艳萍,傅晓航,俞远志.板栗中多酚物质的提取工艺优化[J].食品科技,2009,34(9):187-191.
[2]王辉,赵晨霞.板栗贮藏与加工的发展现状及前景展望[J].农产加工,2008(1):69-71.
[3]Engin Ertan.Variability in leaf and fruit morphology and in fruit composition of chestnuts(Cestanea sativa Mill.)in the Nazilli region of Turkey[J].Genetic Resources and Crop Evolution,2007,54(4):691-699.
[4]张袖丽,胡颖蕙,檩华榕,等.板栗品质的化学分析和评价[J].安徽农业科学,1996,24(4):330-331.
[5]高海生,常学东.干果贮藏加工技术[M].北京:化学工业出版社,2007:6-7,104.
[6]高海生,常学东,蔡金星,等.我国板栗加工产业的现状与发展趋势[J].中国食品学报,2006,6(1):429-436.
[7]茅林春.板栗加工的技术难题及其对策[J].食品科技,2000(1):24-25.
[8]徐志翔,高绘菊.板栗的营养价值及其养生保健功能[J].食品研究与开发,2004,25(5):118-119.
[9]杨芙莲,宋宏新,张妮,等.板栗饮料加工中防褐变和稳定性的研究[J].食品科技,2003(4):74-76.
[2]王辉,赵晨霞.板栗贮藏与加工的发展现状及前景展望[J].农产加工,2008(1):69-71.
[3]Engin Ertan.Variability in leaf and fruit morphology and in fruit composition of chestnuts(Cestanea sativa Mill.)in the Nazilli region of Turkey[J].Genetic Resources and Crop Evolution,2007,54(4):691-699.
[4]张袖丽,胡颖蕙,檩华榕,等.板栗品质的化学分析和评价[J].安徽农业科学,1996,24(4):330-331.
[5]高海生,常学东.干果贮藏加工技术[M].北京:化学工业出版社,2007:6-7,104.
[6]高海生,常学东,蔡金星,等.我国板栗加工产业的现状与发展趋势[J].中国食品学报,2006,6(1):429-436.
[7]茅林春.板栗加工的技术难题及其对策[J].食品科技,2000(1):24-25.
[8]徐志翔,高绘菊.板栗的营养价值及其养生保健功能[J].食品研究与开发,2004,25(5):118-119.
[9]杨芙莲,宋宏新,张妮,等.板栗饮料加工中防褐变和稳定性的研究[J].食品科技,2003(4):74-76.