摘要
采用单因素实验与正交试验,结合食品感官评定方法,对广式煲仔酱制作配方进行优化,以期为广式煲仔酱的工业化生产提供理论依据。确定最佳配方为柱候酱400 g、海鲜酱420 g、调和油210 g、南乳140 g、腐乳130 g、沙茶酱45 g、花生酱35 g。
Single factor experiment and orthogonal experiment were used to optimize the production formula of Cantonese clay pot sauce,in order to provide theoretical basis for the industrial production of Cantonese clay pot sauce.The optimal formula was determined to be 400 g zhuhou sauce,420 g hoisin sauce,210 g mixed oil,140 g southern milk,130 g fermented bean curd,45 g satay sauce and 35 g peanut butter.
作者
李泽宏
蔡浩俊
余龙伟
李锐
LI Ze-hong;CAI Hao-jun;YU Long-wei;LI Rui(College of Food and Engineering,Lingnan Normal University,Zhanjiang 524048,Guangdong,China;Guangdong Cuisine Master Studio,Lingnan Normal University,Zhanjiang 524048,Guangdong,China)
出处
《江苏调味副食品》
2022年第2期19-22,共4页
Jiangsu Condiment and Subsidiary Food
关键词
煲仔酱
配方优化
烹饪工业化
clay pot sauce
formula optimization
industrialization of cooking
