摘要
以红腐乳和芝麻酱为主要原料,配以八角茴香油、花椒油,开发一种新的腐乳调味酱。采用感官评定,通过单因素和正交试验设计对产品配方进行优化,结果表明:红腐乳与芝麻酱的比例为7∶3(总质量为100g),调和油的质量分数为9.0%,八角茴香油的质量分数为3.0%,花椒油的质量分数为2.0%。
Red sufu and tahini are used as the main materials to develop a new type of sufu sauce with star anise oil and pepper oil. The formula is optimized by single factor experiment and orthogonal test design, using sensory evaluation as the index. The results show that the best formula of the product is as follows：the ratio of red sufu and tahini is 7 ： 3 （the total mass of 100 g）, the mass fraction of blend oil, star anise oil and pepper oil is 9.0%, 3.0%, 2.0%respectively.
出处
《中国调味品》
CAS
北大核心
2016年第12期84-87,共4页
China Condiment
关键词
红腐乳
芝麻酱
感官评定
red sufu
tahini
sensory evaluation
