摘要
为提高广西特产黄皮果及山黄皮产品的多样性,增加其经济效益,本试验以黄皮果、山黄皮为主要原材料,辅以黄豆酱、澳洲坚果麸粕、蒜米、白砂糖等材料,研究黄皮酱的加工工艺及工艺参数。在单因素试验的基础上,通过正交优化试验及对其感官评价,研究不同配比对产品风味的影响,确定最佳工艺参数为黄皮果400g,山黄皮200g,黄豆酱80g,澳洲竖果麸粕80g,白砂糖75g。通过本试验制得的黄皮酱口感细腻,风味独特,感官评分较高,是一款适宜大众消费的调味食品,对黄皮酱的开发及优化也提高了黄皮果及山黄皮的加工附加值。
In order to increase the product variety and economic benefits of Clausena lansium and Clausena excavata in Guangxi, we conducted an experiment to study the processing technology and technical parameters of wampee sauce. Clausena lansium and Clausena excavata were used as the main materials, supplemented by soy sauce, macadamia kernel,garlic clove, white sugar and other accessories. On the basis of single factor experiment, the influence of different ratios on product flavor was studied through orthogonal optimization test and sensory evaluation. The optimum technical parameters were determined as follows:Clausena lansium 400 g,Clausena excavata 200 g, soy sauce 80 g, macadamia kernel 80 g and white sugar 75 g. The wampee sauce with delicate taste, unique flavor and high sensory scores is a popular condiment. To develop and optimize wampee sauce by this new process would improve the added value of Clausena lansium and Clausena excavata.
作者
苏艳兰
刘功德
艾静汶
谢朝敏
任二芳
程三红
韦茂新
黄小江
SU Yanlan;LIU Gongde;AI Jingwen;XIE Chaomin;REN Erfang;CHENG Sanhong;WEI Maoxin;HUANG Xiaojiang(Guangxi Subtropical Crops Research Institute,Nanning,Guangxi 530002,China;Guangxi Institute of Subtropical Agricultural Products Processing,Nanning,Guangxi 530002,China)
出处
《农业研究与应用》
2021年第1期76-81,共6页
Agricultural Research and Application
基金
广西农业科学院基本科研业务专项资助项目(桂农科2021YT1443、桂农科2021YT144)
广西创新驱动发展专项资金项目(桂科AA17204058-20)。
关键词
黄皮果
山黄皮
澳洲坚果
黄皮酱
加工工艺
Clausena lansium L.
Clausena excavata Burm
macadamia nut
wampee sauce
processing technology
