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.
引文
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