摘要
以新鲜无腐烂的韭花为主要原料,以感官评价为指标,添加花椒、八角、小茴香等辅料1和小米椒、白糖、食盐等辅料2研制香辣风味韭花酱。首先对以辅料1为主的因素A(花椒、八角、小茴香、菜籽油)和以辅料2为主的因素B(食盐、白糖、味极鲜酱油、葱姜蒜)进行单因素和正交试验。其次,为了得到最优工艺条件,根据正交试验结果,将因素A、因素B、小米椒C 3个因素进行三因素三水平的响应面优化试验。结果表明,影响香辣风味韭花酱的因素次序为B>C>A,最佳工艺配方为:食盐5.95 g、白糖3.57 g、味极鲜酱油2.38 g、葱姜蒜14.28 g、菜籽油18.6 g、花椒1.86 g、八角1.86 g、小茴香1.24 g、小米椒1.54 g,得分为90.86分。通过上述配方得到的香辣风味韭花酱红绿相间,色泽鲜艳有光泽,酱味浓郁,为新型香辣风味韭花酱的工业化发展提供了参考。
With fresh and non-rotten leek flower as the main raw material and with sensory evaluation as the index,the spicy leek flower sauce is prepared by adding the auxiliary materials 1 such as Chinese prickly ash,star anise,cumin and the auxiliary materials 2 such as Capsicum frutescens,sugar and salt.Firstly,single factor test and orthogonal test are carried out for factor A(Chinese prickly ash,star anise,cumin,rapeseed oil)and factor B(salt,sugar,Weijixian soy sauce,onion,ginger and garlic).Secondly,in order to obtain the optimal technological conditions,according to the orthogonal test results,the response surface optimization test with three factors such as A,B,Capsicum frutescens C and three levels are carried out.The results show that the order of factors affecting the spicy leek flower sauce is B>C>A,and the optimal technological formula is as follows:salt is 5.95 g,sugar is 3.57 g,Weijixian soy sauce is 2.38 g,onion,ginger and garlic is 14.28 g,rapeseed oil is 18.6 g,Chinese prickly ash is 1.86 g,star anise is 1.86 g,cumin is 1.24 g,Capsicum frutescens is 1.54 g,and the score is 90.86 points.The spicy leek flower sauce obtained by the above formula is red and green with bright luster and rich flavor,which has provided references for the industrial development of new-type spicy leek flower sauce.
作者
贾庆超
梁艳美
JIA Qing-chao;LIANG Yan-mei(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China;School of Computer Science and Information Engineering,Anyang Institute of Technology,Anyang 455000,China)
出处
《中国调味品》
CAS
北大核心
2022年第2期131-136,141,共7页
China Condiment
基金
河南省大学生创新创业项目资助(s202012746022)。
关键词
香辣
韭花
感官评价
单因素试验
正交试验
响应面优化
spicy
leek flower
sensory evaluation
single factor test
orthogonal test
response surface optimization
作者简介
贾庆超(1981-),男,副教授,硕士,研究方向:食品研究与开发。
