首页|牛蒡花生扇贝复合营养酱制作工艺研究

牛蒡花生扇贝复合营养酱制作工艺研究

扫码查看
原文链接
  • NETL
  • NSTL
  • 万方数据
复合营养调味酱相对于单一原料制作的酱类来说具有更多的营养成分及风味物质,因而更受消费者的青睐.选取牛蒡提取液、发芽花生、扇贝裙边、芝麻叶为主要原料,以感官评分为考察指标,通过单因素实验和正交试验优化牛蒡花生扇贝复合营养酱的配方.研究结果表明,牛蒡花生扇贝营养酱的最佳配方为牛蒡提取液 10 份、发芽花生 1.6 份、扇贝裙边1.2 份、芝麻叶 0.3 份、大豆油 0.8 份、赤藓糖醇 0.6 份、葱姜蒜粉 0.35 份、十三香 0.15 份,以此配方制得的营养酱感官评分最高,达 95 分.
Production Technology of Arctium Lappa Peanut Scallop Compound Nutritional Sauce
Compared with the sauce made of single raw material,the compound nutrition sauce has more nutrients and flavor substances,so it is more favored by consumers.With burdock extract,sprouted peanut,scallop skirt and sesame leaf as the main raw materials,the formula of burdock peanut scallop complex nutrition sauce was optimized by single factor experiment and orthogonal experiment.The results showed that the optimal formula of burdock peanut scallop sauce was:10 parts of arctium lappa extract,1.6 parts of sprouted peanuts,1.2 parts of scallop apron,0.3 parts of sesame leaves,0.8 parts of soybean oil,0.6 parts of red moss,0.35 parts of onion,ginger and garlic powder,0.15 parts of Shisanxiang.The sensory score of the sauce obtained from this formula was the highest,up to 95 points.

arctium lappagerminated peanutsesame leafscallop aproncompound nutrition seasoning sauceprocess optimization

汪洪涛、石雪萍、陈成、李清光、陈帆、刘文静

展开 >

江苏经贸职业技术学院 健康学院,江苏 南京 211168

牛蒡 发芽花生 芝麻叶 扇贝裙边 复合营养酱 工艺优化

江苏经贸职业技术学院重点课题江苏省职业院校学生创新创业培育计划项目江苏经贸职业技术学院"领军人才"项目资助(2022)江苏省优秀科技创新团队项目资助(2021)

JSJM23007G-2023-0535

2024

10.16782/j.cnki.32-1235/ts.2024.03.003

江苏调味副食品
江苏省调味副食品行业协会

江苏调味副食品

影响因子：0.347
ISSN：1006-8481
年,卷(期)：2024.(3)