摘要
复合营养调味酱相对于单一原料制作的酱类来说具有更多的营养成分及风味物质,因而更受消费者的青睐。选取牛蒡提取液、发芽花生、扇贝裙边、芝麻叶为主要原料,以感官评分为考察指标,通过单因素实验和正交试验优化牛蒡花生扇贝复合营养酱的配方。研究结果表明,牛蒡花生扇贝营养酱的最佳配方为牛蒡提取液10份、发芽花生1.6份、扇贝裙边1.2份、芝麻叶0.3份、大豆油0.8份、赤藓糖醇0.6份、葱姜蒜粉0.35份、十三香0.15份,以此配方制得的营养酱感官评分最高,达95分。
Compared with the sauce made of single raw material,the compound nutrition sauce has more nutrients and flavor substances,so it is more favored by consumers.With burdock extract,sprouted peanut,scallop skirt and sesame leaf as the main raw materials,the formula of burdock peanut scallop complex nutrition sauce was optimized by single factor experiment and orthogonal experiment.The results showed that the optimal formula of burdock peanut scallop sauce was:10 parts of arctium lappa extract,1.6 parts of sprouted peanuts,1.2 parts of scallop apron,0.3 parts of sesame leaves,0.8 parts of soybean oil,0.6 parts of red moss,0.35 parts of onion,ginger and garlic powder,0.15 parts of Shisanxiang.The sensory score of the sauce obtained from this formula was the highest,up to 95 points.
作者
汪洪涛
石雪萍
陈成
李清光
陈帆
刘文静
WANG Hong-tao;SHI Xue-ping;CHEN Cheng;LI Qing-guang;CHEN Fan;LIU Wen-jing(School of Health,Jiangsu Vocational Institute of Commerce,Nanjing 211168,Jiangsu,China)
出处
《江苏调味副食品》
2024年第3期9-13,共5页
Jiangsu Condiment and Subsidiary Food
基金
江苏经贸职业技术学院重点课题(JSJM23007)
江苏经贸职业技术学院“领军人才”项目资助(2022)
江苏省职业院校学生创新创业培育计划项目(G-2023-0535)
江苏省优秀科技创新团队项目资助(2021)。
关键词
牛蒡
发芽花生
芝麻叶
扇贝裙边
复合营养酱
工艺优化
arctium lappa
germinated peanut
sesame leaf
scallop apron
compound nutrition seasoning sauce
process optimization
