| 蒜泥烧椒酱工艺优化与配方研究 |
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| 引用本文： | 王林,廖永春,巴久木乃,刘雪源.蒜泥烧椒酱工艺优化与配方研究[J].中国调味品,2022(3). |
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| 作者姓名： | 王林 廖永春 巴久木乃 刘雪源 |
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| 作者单位： | 四川旅游学院;青岛酒店管理职业技术学院 |
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| 基金项目： | 四川旅游学院国家级“大学生创新创业训练计划”(202011552024X);烹饪科学四川省高等学校重点实验室2021年开放基金项目(PRKX2021Z21)。 |
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| 摘 要： | 蒜泥烧椒酱主要是以炭烧的二荆条辣椒与蒜泥为主要原料,通过单因素和正交试验结合感官评定方法,对蒜泥烧椒酱的工艺及配方进行优化,制作出一款广受人们喜爱的调味酱。结果表明,在基础配方不变的情况下,新鲜二荆条(青椒∶红椒为3∶1)用量33%,蒜泥用量22%,食盐用量8%,香葱油用量16%,在此条件下,蒜泥烧椒酱的色泽鲜亮、口味俱佳,是一款营养价值丰富的佐餐调味酱。
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| 关 键 词： | 烧椒 蒜泥 正交试验 工艺优化 |
Study on Process Optimization and Formula of Mashed Garlic and Roasted Chili Sauce |
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| WANG Lin,LIAO Yong-chun,Bajiumunai,LIU Xue-yuan.Study on Process Optimization and Formula of Mashed Garlic and Roasted Chili Sauce[J].China Condiment,2022(3). |
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| Authors: | WANG Lin LIAO Yong-chun Bajiumunai LIU Xue-yuan |
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| Affiliation: | (Sichuan Tourism University,Chengdu 610100,China;Qingdao Vocational and Technical College of Hotel Management,Qingdao 266100,China) |
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| Abstract: | Mashed garlic and roasted chili sauce is mainly made from charcoal-roasted Erjingtiao chili and mashed garlic.The process and formula of mashend garlic and roasted chili sauce are optimized through single factor experiment and orthogonal experiment combined with sensory evaluation method,and a new type of seasoning sauce is made that is popular with people.The results show that under the condition that the basic formula is unchanged,the additive amount of fresh Erjingtiao(the ratio of green pepper to red pepper is 3∶1)is 33%,the additive amount of mashed garlic is 22%,the additive amount of salt is 8%,and the additive amount of chive oil is 16%.Under such conditions,the mashed garlic and roasted chili sauce is bright in color,good in taste and rich in nutritional value. |
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| Keywords: | roasted chili mashed garlic orthogonal experiment process optimization |
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