| 枇杷番茄酱配方优化研究 |
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| 引用本文： | 冯明会,李锐,吴勇. 枇杷番茄酱配方优化研究[J]. 中国调味品, 2019, 0(1): 112-116 |
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| 作者姓名： | 冯明会 李锐 吴勇 |
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| 作者单位： | 四川旅游学院烹饪学院;岭南师范学院生命科学与技术学院;中海油能源发展股份有限公司配餐服务分公司 |
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| 摘 要： | 文章以传统番茄酱生产工艺为基础,通过配方中增加枇杷鲜肉,来改善传统番茄酱风味,开发一种新的复合口味果酱。利用感官鉴定,结合单因素实验与正交实验,最终确定枇杷番茄酱最佳配方为:枇杷与番茄添加量比例40∶60、柠檬酸添加量0.8%、白砂糖添加量20%、盐添加量10%、黄原胶添加量0.8%,由此配方制作出的枇杷番茄酱酸甜可口、风味浓郁。并通过理化分析成品固形物、pH值、霉菌数、菌落总数、大肠菌群以及致病菌,以评价其食用的安全性。
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| 关 键 词： | 枇杷 番茄酱 配方优化 工艺研究 |
Study on Optimization of Formula of Loquat Tomato Sauce |
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| FENG Ming-hui,LI Rui,WU Yong. Study on Optimization of Formula of Loquat Tomato Sauce[J]. China Condiment, 2019, 0(1): 112-116 |
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| Authors: | FENG Ming-hui LI Rui WU Yong |
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| Affiliation: | (College of Cuisine, Sichuan Tourism University, Chengdu 610100, China;Collegeof Life Science and Technology, Lingnan Normal University, Zhanjiang 524048, China;Catering Service Branch, CNOOC Energy Technology & Services Limited,Zhanjiang 524048, China) |
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| Abstract: | Based on the traditional production technology of tomato sauce, a new compound-flavor jam is developed by adding loquat meat into the formula to improve the flavor of traditional tomato sauce.The optimum formula of loquat tomato sauce is determined by sensory evaluation, single factor experiment and orthogonal experiment as follows: the ratio of loquat to tomato is 40∶60, citric acid is 0.8%, sugar is 20%, salt is 10%, xanthan gum is 0.8%.The loquat tomato sauce made by this formula is sweet, sour and rich in flavor. The food safety is evaluated by physical and chemical analysis of solids, pH, mold, colony, coliform and pathogenic bacteria. |
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| Keywords: | loquat tomato sauce formula optimization process research |
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