This article focuses on the development of a Sichuan-Guizhou flavor compound rice sauce utilizing erjingtiao chili,mashed garlic,rapeseed oil,and litseaa oil as the primary ingredients.Sensory evaluation was employed as an indi-cator to investigate the effects of mashed garlic addition,Sichuan pepper addition,litsea oil addition,and frying power on the sensory evaluation results.Based on the outcomes of single-factor experiments,response surface methodology were conducted to optimize the production process parameters.The findings indicated that the optimal preparation conditions for mashed garlic burned chili sauce were 25％mashed garlic,3％Sichuan pepper,3％litsea oil,and a frying power of 1.3 kW.The mashed garlic burned chili sauce produced under these conditions exhibited moderate oil content,a brown-ish-red color,a prominent spicy garlic flavor,a moderate litsea aroma,and a mellow taste.After sterilization,the physi-cal,chemical,and microbiological indicators of the product comply with the standard requirements.The M10 shelf-life prediction model was established based on the sensory quality predicts a relative error of 0.43％between the predicted and actual shelf-life values of the product at 4℃.This study provides valuable data to support the development of mashed garlic burned chili sauce,addressing the growing demand for diversified composite seasoning sauce products.
维普
万方数据