| 鲍鱼汁产品的研究 |
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| 引用本文： | 赵文红,蔡培佃,白卫东,陈天重. 鲍鱼汁产品的研究[J]. 中国调味品, 2010, 35(3) |
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| 作者姓名： | 赵文红 蔡培佃 白卫东 陈天重 |
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| 作者单位： | 仲恺农业工程学院,轻工食品学院,广州,510225 |
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| 摘 要： | 文章主要研究鲍鱼汁专用变性淀粉对鲍鱼汁产品稳定性的影响及原料天然鲍鱼提取物,配料酱油、食盐对鲍鱼汁产品风味的影响。试验表明,鲍鱼汁专用变性淀粉生产出来的鲍鱼汁产品具有较高的稳定性,使用一定量的此种变性淀粉能使鲍鱼汁产品具有良好的形态。对不同的原料使用量得出的产品风味进行感官评价,经过正交试验得出风味、色泽较好的鲍鱼汁产品的最佳配方为5%的变性淀粉、2%的鲍鱼提取物、7%的食盐,其它为2.5%的白糖,0.5%的味精,10%的酱油,73%的水。
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| 关 键 词： | 鲍鱼汁 变性淀粉 稳定性 感官评价 |
The research of the product of abalone sauce |
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| ZHAO Wen-hong,CAI Pei-dian,BAI Wei-dong,CHEN Tian-zhong. The research of the product of abalone sauce[J]. China Condiment, 2010, 35(3) |
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| Authors: | ZHAO Wen-hong CAI Pei-dian BAI Wei-dong CHEN Tian-zhong |
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| Affiliation: | ZHAO Wen-hong,CAI Pei-dian,BAI Wei-dong,CHEN Tian-zhong (College of Light Industry , Food,Zhongkai University of Agricultural , Engineering,Guangzhou 510225,China) |
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| Abstract: | The influence of modified starch on the stability of the abalone sauce product and the influence of material natural abalone extract,the soya sauce,salt on the abalone sauce product flavor were reviewed.It was showed that the abalone sauce product with high stability by use this modified starch,and abalone juice products can have a good shape with a certain amount of this modified starch.Different Raw materials produce derived from the use of sensory evaluation for flavor.After orthogonal test,the good flav... |
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| Keywords: | abalone sauce modified starch stability sensory valuation |
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