摘要
本文采用正交实验法对多功能鲜味汁的配方设计进行了研究。结果表明 :鲜味汁的最佳配方是 :食盐 18%、味精 1 4 %、I+G0 0 5 5 %、辛香液 2 0 %、酵母精 0 1%、米酒 1 5 %、焦糖色素 2 %、蔗糖 10 %、酱油香精 1%、干贝素和植物蛋白水解物适量。所得产品味道鲜美 ,咸甜适口 ,诸味调和 ,具有增鲜、调味、调香、除腥等作用。
The formula of the multiple functional condiment has been studied by using the orthogona lization table. The conclusion shows that the best formula of the condiment should be 18% of table salt,1 4%of MSG,0 055%of IMP+GMP,20% of extract of spices,1 5% of wine,2% of caramel pigment,10% of sucrose,1% of soy sauce essence,a limit of the extract of dried scallop and hydrolysis of vegetable proteins
出处
《中国调味品》
CAS
北大核心
2001年第9期33-36,共4页
China Condiment
