摘要
在传统桂林酱原料的基础上,利用正交试验改进其配方,使其更加符合大众对于酱料的口感要求。最终确定新型桂林酱的配方为朝天椒225 g、豆豉110 g、大蒜70 g、生姜50 g,菜籽油200 mL。将新型桂林酱装在250 ml的玻璃瓶中于4℃下放置5个月,每月进行感官评价并结合理化分析,评价其食用价值和安全性,以便指导家庭或酒店推广使用。
Based on the traditional materials of Guilin sauce,the orthogonal test is used to improve its formula,which makes it more in line with the current public demand for sauce.The final formula of the new Guilin sauce is 225 g of Capsicum annuum L.,110 g of soybean meal,70 g of garlic,50 g of ginger,and 200 mL of rapeseed oil.The new Guilin sauce was placed in a 250 mL glass bottle and placed at 4℃for 5 month.Sensory evaluation was carried out every month and combined with physical and chemical analysis to evaluate its edible value and safety,so as to guide the family or hotel to promote consumption.
作者
朱玮珏
Zhu Weijue(Jiangsu Taicang Secondary Vocational School,Taicang 215400,China)
出处
《现代食品》
2020年第4期87-90,共4页
Modern Food
关键词
桂林酱
朝天椒
豆豉
感官评价
Guilin sauce
Capsicum annuum L.
Lobster sauce
Sensory evaluation
