| 番茄肉酱的研制 |
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| 引用本文： | 王团团,张永清,王德国,肖付刚,杨晓露.番茄肉酱的研制[J].中国调味品,2019(8):133-136. |
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| 作者姓名： | 王团团 张永清 王德国 肖付刚 杨晓露 |
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| 作者单位： | 许昌学院食品与生物工程学院;许昌学院食品与生物工程学院 |
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| 基金项目： | 河南省科技厅科技攻关项目(172102110207);河南省教育厅科学技术研究重点项目(16A210013) |
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| 摘 要： | 以番茄和五花肉为主要原料进行番茄肉酱的研制。通过感官评定,在单因素试验基础上进行正交试验,对番茄肉酱的配方进行了优化。结果表明:影响番茄肉酱感官品质的因素依次为番茄添加量、食用油添加量、豆瓣酱添加量、水添加量;制作番茄肉酱的最佳配方为番茄添加量30 g,食用油添加量20 g,豆瓣酱添加量6 g,水添加量150 mL。此配方制作出来的番茄肉酱品质最佳。
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| 关 键 词： | 番茄 五花肉 酱 最佳配方 |
Development of Tomato and Pork Paste |
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| WANG Tuan-tuan,ZHANG Yong-qing,WANG De-guo,XIAO Fu-gang,YANG Xiao-lu.Development of Tomato and Pork Paste[J].China Condiment,2019(8):133-136. |
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| Authors: | WANG Tuan-tuan ZHANG Yong-qing WANG De-guo XIAO Fu-gang YANG Xiao-lu |
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| Affiliation: | (Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety in Henan Province,College of Food and Biological Engineering,Xuchang University,Xuchan 461000,China;Engineering Lab of Products and Equipments for Rapid Detection of Biomarkers in Henan Province,College of Food and Biological Engineering,Xuchang University,Xuchang 461000,China) |
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| Abstract: | WANG Tuan-tuan;ZHANG Yong-qing;WANG De-guo;XIAO Fu-gang;YANG Xiao-lu(Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety in Henan Province,College of Food and Biological Engineering,Xuchang University,Xuchan 461000,China;Engineering Lab of Products and Equipments for Rapid Detection of Biomarkers in Henan Province,College of Food and Biological Engineering,Xuchang University,Xuchang 461000,China) |
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| Keywords: | tomato streaky pork paste optimum formula |
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