| 海鲜香辣酱配方优化 |
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| 引用本文： | 郝志阔.海鲜香辣酱配方优化[J].食品安全质量检测技术,2020,11(19):7057-7062. |
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| 作者姓名： | 郝志阔 |
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| 作者单位： | 广东环境保护工程职业学院 食品工程系,广东环境保护工程职业学院 食品工程系 |
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| 基金项目： | 2019年全国轻工职业教育教学指导委员会课题(QGHZW2019022) |
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| 摘 要： | 本文对海鲜香辣酱配方进行优化研究,在传统工艺制作基础之上,结合现代中餐标准化生产工艺要求,通过感官评价,利用单因素实验与正交实验,对其配方进行优化,最终确定海鲜香辣酱最佳配方：郫县豆瓣酱1500克、对虾肉700克、牡蛎肉600克、白砂糖130克、花生油900克、清水550克。在此条件下,制作的海鲜香辣酱具有鲜香、麻辣的特点。
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| 关 键 词： | 海鲜香辣酱、感官评价、配方、正交实验 |
| 收稿时间： | 2020/5/13 0:00:00 |
| 修稿时间： | 2020/8/20 0:00:00 |
Optimization of the formula of seafood spicy sauce |
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| HAO Zhi-Kuo.Optimization of the formula of seafood spicy sauce[J].Food Safety and Quality Detection Technology,2020,11(19):7057-7062. |
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| Authors: | HAO Zhi-Kuo |
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| Affiliation: | Guangdong environmental protection engineering vocational college,Guangdong environmental protection engineering vocational college |
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| Abstract: | Objective To optimize the formula of seafood spicy sauce on the basis of traditional technology and the requirements of standardized production of Chinese food. Methods Single factor experiment and orthogonal experiment combined with food sensory evaluation were used to analyze the effects of the proportion of Pixian bean paste, shrimp meat, oyster meat, sugar, peanut oil and water on the product, and the optimal formula was determined. Results The best formula of seafood spicy sauce was determined as follows: Pixian bean paste 1500 g, shrimp meat 700 g, oyster meat 600 g, white granulated sugar 130 g, peanut oil 900 g, water 550 g. Conclusion Under this formula, the seafood spicy sauce has the characteristics of fresh and spicy, and the sensory index is the best. |
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| Keywords: | Spicy Hoisin sensory evalution formulation Orthogonal Experiment |
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