| 炸酱面拌酱的加工工艺研究 |
| |
| 引用本文： | 吕广英,王润博. 炸酱面拌酱的加工工艺研究[J]. 江苏调味副食品, 2020, 0(1): 30-31,44 |
| |
| 作者姓名： | 吕广英 王润博 |
| |
| 作者单位： | 漯河职业技术学院食品工程系,河南漯河462000;漯河职业技术学院食品工程系,河南漯河462000 |
| |
| 摘 要： | 以炸酱面拌酱为研究对象,对影响产品质量和风味的主要因素进行正交试验.结果 表明,当大豆油添加量为22％、豆辩酱添加量为14％、油炸肉粒添加量为10％、复水香菇添加量为9％时,产品的品质最佳.
|
| 关 键 词： | 拌酱 配方优化 加工工艺 |
Study on the Processing Technology of Noodles with Soy Bean Paste Sauce |
| |
| LYU Guang-ying,WANG Run-bo. Study on the Processing Technology of Noodles with Soy Bean Paste Sauce[J]. Jiangsu Condiment and Subsidiary Food, 2020, 0(1): 30-31,44 |
| |
| Authors: | LYU Guang-ying WANG Run-bo |
| |
| Affiliation: | (Department of Food Engineering,Luohe Vocational Technology College,Luohe 462000,Henan,China) |
| |
| Abstract: | The experiment took noodles with soy bean paste sauce as the research object.The effects of the important factors on the quality and flavor of the products were studied by orthogonal experiment,the experimental results showed that the optimal amount was 22%soybean oil,14%of bean paste,10%of fried meat grain,9%of rehydration lentinus edodes.The quality of the products according to this formula was best. |
| |
| Keywords: | sauce formula optimization processing technology |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
