| 白果鱼子香辣酱生产工艺研究 |
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| 引用本文： | 张鹏,胡志霞,杨国堂. 白果鱼子香辣酱生产工艺研究[J]. 食品研究与开发, 2012, 33(9): 90-93 |
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| 作者姓名： | 张鹏 胡志霞 杨国堂 |
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| 作者单位： | 1. 郑州旅游职业学院,河南郑州450008;
2. 河南科技学院,河南新乡,453003 |
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| 基金项目： | 河南省教育厅自然科学研究项目(2008B550003) |
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| 摘 要： | 为了使调味品向多样化、功能化方向的发展,利用各种天然原料做调味品或复合调味品,生产出基本符合大众口味的多功能复合调料,用于拌菜、拌面、吃火锅的调料.以鱼子为基料,从开发利用的角度来研究,其结果表明,影响因素主次顺序为:面粉用量＞白果用量＞淀粉用量＞辣椒用量.最优组合为:A2B2C2D2,即白果18％,辣椒22％,面粉16％,淀粉4％,成品效果最好.
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| 关 键 词： | 鱼子 白果 香辣 调味 |
Ginkgo Caviar Production Technology of Fragrant Sauce |
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| ZHANG Peng , HU Zhi-xia , YANG Guo-tang. Ginkgo Caviar Production Technology of Fragrant Sauce[J]. Food Research and Developent, 2012, 33(9): 90-93 |
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| Authors: | ZHANG Peng HU Zhi-xia YANG Guo-tang |
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| Affiliation: | 1.Zhengzhou Tourism School,Zhengzhou 450008,Henan,China;2.Henan Science and Technology,Xinxiang 453003,Henan,China) |
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| Abstract: | To make seasoning to diversify,functional direction of development,the use made of natural raw materials or composite seasoning spices to produce a basic multi-functional complex to the tasty sauce for side dishes,noodles,eat hot pot spices.This was to roe as the base material,from the perspective of development and utilization of research,the results showed that the amount of flour> ginkgo dosage> starch amount> amount of pepper.Optimal combination of: A2B2C2D2,that was 18 % ginkgo,pepper 22 %,16 % flour,starch 4 %,finished the best. |
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| Keywords: | roe ginkgo spicy seasoning |
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