酸水解植物蛋白调味粉在蚝油中的应用
|
摘要
文章介绍了酸水解植物蛋白调味粉在蚝油中的应用基础,通过试验证明酸水解植物蛋白调味粉应用于蚝油可以明显提升蚝油的品质,并通过正交试验优化出酸水解植物蛋白调味粉在蚝油配方中的最适添加量,感官品评得出最优风味、口感配方:软水61.28%,蚝汁10.0%,食用盐8.0%,白砂糖8.0%,酿造酱油5.0%,味精3.5%,羟丙基二淀粉磷酸酯3.0%,HVP粉1.2%,三氯蔗糖0.02%。
Introduce the application basis of hydrolyzed vegetable protein powder in oyster sauce,the experiments prove that HVP powder improves the flavor and quality of oyster sauce remarkably.The optimal additive amount of HVP powder is optimized by the orthogonal experiment,the sensory evaluation shows that the optimal formula is as follows:soft water is 61.28%,oyster juice is 10.0%,edible salt is 8.0%,white granulated sugar is 8.0%,fermented soy sauce is 5.0%,monosodium glutamate is 3.5%,hydroxypropyl distarch phosphate is 3.0%,HVP powder is 1.2%,sucralose is0.02%.
Introduce the application basis of hydrolyzed vegetable protein powder in oyster sauce,the experiments prove that HVP powder improves the flavor and quality of oyster sauce remarkably.The optimal additive amount of HVP powder is optimized by the orthogonal experiment,the sensory evaluation shows that the optimal formula is as follows:soft water is 61.28%,oyster juice is 10.0%,edible salt is 8.0%,white granulated sugar is 8.0%,fermented soy sauce is 5.0%,monosodium glutamate is 3.5%,hydroxypropyl distarch phosphate is 3.0%,HVP powder is 1.2%,sucralose is0.02%.
引文
[1]何文桥,罗奎.天然调味料——水解植物蛋白(HVP)[J].中国调味品,1998(9):4-5.
[2]高文宏,李国基,于淑娟,等.水解植物蛋白[J].食品科学,2000,21(12):167-171.
[3]Margit Dall Aaslyng,Magni Martens,Leif Poll,et al.Chemical and sensory characterization of hydrolyzed vegetable protein,a savory flavoring[J].Journal of Agricaltural and Food Chemistry,1998,46(2):481-489.
[4]钱炳臣.牡蛎的营养成分和食用化开发状况[J].天津水产,1996(4):24-29.
[5]庚晋,周洁.海中珍馐——牡蛎[J].北京水产,2002(6):48-49.
[6]郑立红.精制蚝油的研制开发[J].江苏调味副食品,2005(3):33-34.
[7]杨志娟.牡蛎鲜味油的研制[J].食品科技,2003(2):34-35.
[8]闵肖娟,黄继忠.蚝油制作研究[J].上海调味品,1992(9):20-23.
[9]江雄辉,廖国洪.蚝油的生产技术[J].食品与机械,2002(1):30-33.
[10]黎景丽.对蚝油生产工艺的探讨及其营养成份与保健作用[J].中国调味品,2000(3):3-8.
[11]张之中.蚝油生产新工艺设备的研制[J].渔业机械仪器,1991(12):23-25.
[12]陈金秋.蚝油加工技术[J].食品工业科技,1999(3):58-59.
[2]高文宏,李国基,于淑娟,等.水解植物蛋白[J].食品科学,2000,21(12):167-171.
[3]Margit Dall Aaslyng,Magni Martens,Leif Poll,et al.Chemical and sensory characterization of hydrolyzed vegetable protein,a savory flavoring[J].Journal of Agricaltural and Food Chemistry,1998,46(2):481-489.
[4]钱炳臣.牡蛎的营养成分和食用化开发状况[J].天津水产,1996(4):24-29.
[5]庚晋,周洁.海中珍馐——牡蛎[J].北京水产,2002(6):48-49.
[6]郑立红.精制蚝油的研制开发[J].江苏调味副食品,2005(3):33-34.
[7]杨志娟.牡蛎鲜味油的研制[J].食品科技,2003(2):34-35.
[8]闵肖娟,黄继忠.蚝油制作研究[J].上海调味品,1992(9):20-23.
[9]江雄辉,廖国洪.蚝油的生产技术[J].食品与机械,2002(1):30-33.
[10]黎景丽.对蚝油生产工艺的探讨及其营养成份与保健作用[J].中国调味品,2000(3):3-8.
[11]张之中.蚝油生产新工艺设备的研制[J].渔业机械仪器,1991(12):23-25.
[12]陈金秋.蚝油加工技术[J].食品工业科技,1999(3):58-59.