富含抗氧化因子扇贝风味酱的配方优化

本实验研究富含抗氧化因子扇贝风味酱的配方。以扇贝基础酱为原料,产品感官评分为指标,考察了黄原胶、三氯蔗糖、扇贝蛋白酶解液、花生油、调味料汁、料酒对扇贝风味酱品质的影响,通过正交优化实验以产品感官评定及其抗氧化性为指标,确定适宜配方。结果表明:扇贝风味酱的适宜配方为:黄原胶0.30%,三氯蔗糖0.15 g/kg,扇贝蛋白酶解液11%,花生油5%,调味料汁14%,料酒1.5%,此条件下扇贝风味酱感官评分达8.24分,DPPH清除率达82.01%,还原糖(0.397±0.002) g/100 g,氨基酸态氮(0.414±0.003) g/100 g,总酸(0.601±0.002) g/100 g。

Formulation optimization of scallop flavored sauce rich in antioxidant components

It was studied the recipe of scallop sauce with antioxidant components.It took basal scallop flavored sauce as the main raw material to discuss effects of xanthan gum,sucralose,protein hydrolysates,peanut oil,seasoning juice and cooking wine on the quality of scallop sauce by sensory score.Through the orthogonal optimization test,the sensory evaluation of the product and its antioxidant resistance as the index analysis to determine the appropriate recipe.The results showed that the appropriate recipe was as follows:xanthan gum 0.30%,sucralose 0.15 g/kg,protein hydrolysates 11%,peanut oil 5%,seasoning juice 14%,cooking wine 1.5%.Under this condition,the sensory score of scallop bean was 8.24,the clearance rate of DPPH of scallop sauce reached 82.01%,reducing sugar was(0.397±0.002) g/100 g,amino nitrogen was(0.414±0.003) g/100 g,total acid was(0.601±0.002) g/100 g.