民族特色食品鱼酱酸调味料加工工艺分析研究
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摘要
研究的目的是找到代替传统工艺中鱼扇子的鱼类以及添加量等最佳配方,主要采用感官评定和特征理化指标试验方法对鱼酱酸调味料的加工工艺进行研究。感官评定和特征理化指标研究结果表明:鱼酱酸调味料的最佳配方为在试验的5个品种中,稻田鲤鱼添加量为20%;小河鱼添加量为20%。试验中这一配方是最适合当地鱼酱酸调味料生产企业选择原料的配方。
The main research purpose is to find out fish substitutes for fish fans in traditional crafts,as well as the best formula such as the additive amount of fish,and use sensory evaluation and characteristic physical and chemical index test methods to study the processing technology of fish sauce acid seasoning.According to the results of sensory evaluation and physico-chemical characteristics,the best formula for fish sauce acid seasoning is:in the five tested varieties,the selected rice field carp is added in an amount of 20%,the small river fish is added in an amount of 20%.In this experiment,this formula is the most suitable for the selection of raw materials of local fish sauce acid seasoning manufacturers.
The main research purpose is to find out fish substitutes for fish fans in traditional crafts,as well as the best formula such as the additive amount of fish,and use sensory evaluation and characteristic physical and chemical index test methods to study the processing technology of fish sauce acid seasoning.According to the results of sensory evaluation and physico-chemical characteristics,the best formula for fish sauce acid seasoning is:in the five tested varieties,the selected rice field carp is added in an amount of 20%,the small river fish is added in an amount of 20%.In this experiment,this formula is the most suitable for the selection of raw materials of local fish sauce acid seasoning manufacturers.
引文
[1]张文华,袁玮,张国辉,等.苗族原生态传统发酵食品鱼酱酸制作工艺[J].中国调味品,2009,34(8):68-70.
[2]张文华,周江菊,袁玮,等.苗族传统食品鱼酱酸制作工艺分析[J].中国酿造,2009,28(8):131-134.
[3]GB/T 10220-2012,感官分析方法学总论[S].
[4]曹宝忠,苏迎会,许新军.调味品感官品评及新产品开发与食品流变的相关性探讨[J].中国酿造,2011,30(2):149-152.
[5]郭奇慧,白雪,于晓庆,等.感官品评方法在奶茶粉中的应用[J].粮油加工,2010(7):127-129.
[6]袁玮,陈冬华,石敏.民族食品鱼酱酸工艺及成分分析[J].安徽农业科学,2010,38(22):12030-12031.
[7]袁玮,陈冬华,石敏.鱼酱酸中金属物质的测定[J].凯里学院学报,2010,28(3):55-57.
[2]张文华,周江菊,袁玮,等.苗族传统食品鱼酱酸制作工艺分析[J].中国酿造,2009,28(8):131-134.
[3]GB/T 10220-2012,感官分析方法学总论[S].
[4]曹宝忠,苏迎会,许新军.调味品感官品评及新产品开发与食品流变的相关性探讨[J].中国酿造,2011,30(2):149-152.
[5]郭奇慧,白雪,于晓庆,等.感官品评方法在奶茶粉中的应用[J].粮油加工,2010(7):127-129.
[6]袁玮,陈冬华,石敏.民族食品鱼酱酸工艺及成分分析[J].安徽农业科学,2010,38(22):12030-12031.
[7]袁玮,陈冬华,石敏.鱼酱酸中金属物质的测定[J].凯里学院学报,2010,28(3):55-57.