酸水解植物蛋白调味粉在蚝油中的应用

文章介绍了酸水解植物蛋白调味粉在蚝油中的应用基础,通过试验证明酸水解植物蛋白调味粉应用于蚝油可以明显提升蚝油的品质,并通过正交试验优化出酸水解植物蛋白调味粉在蚝油配方中的最适添加量,感官品评得出最优风味、口感配方:软水61.28%,蚝汁10.0%,食用盐8.0%,白砂糖8.0%,酿造酱油5.0%,味精3.5%,羟丙基二淀粉磷酸酯3.0%,HVP粉1.2%,三氯蔗糖0.02%。

Application of HVP Powder in Oyster Sauce

Introduce the application basis of hydrolyzed vegetable protein powder in oyster sauce, the experiments prove that HVP powder improves the flavor and quality of oyster sauce remarkably. The optimal additive amount of HVP powder is optimized by the orthogonal experiment, the sensory evaluation shows that the optimal formula is as follows: soft water is 61.28%, oyster juice is 10.0%, edible salt is 8.0%, white granulated sugar is 8.0%, fermented soy sauce is 5.0%, monosodium glutamate is 3.5%, hydroxypropyl distarch phosphate is 3.0%, HVP powder is 1.2%, sucralose is 0.02%.