首页|麻辣风味螺蛳配方优化研究

麻辣风味螺蛳配方优化研究

扫码查看
以螺蛳为主料,八角、香叶、辣椒、花椒、食盐、味精等为辅料,制作麻辣风味螺蛳.通过单因素实验和正交试验优化产品配方,得出最佳配比(以螺蛳肉 100%计)为干辣椒 6%、花椒 3%、白砂糖 4%、大豆油 65%,在此条件下制作的麻辣风味螺蛳麻辣风味突出、甜味柔和.
Optimization of Spicy Flavored Snail Formula
With snails as the main ingredient,star anise,fragrant leaves,chili peppers,Chinese prickly ash,salt,monosodium glutamate as auxiliary ingredients,spicy flavor snail was produced.Through single factor experiment and orthogonal experiment,the optimal ratio(100%of snails)was obtained:dry pepper of 6%,Sichuan pepper of 3%,white granulated sugar of 4%,soybean oil of 65%.Under these conditions,the spicy flavored snail was made with prominent flavor and soft sweetness.

snailspicy flavorformula optimization

张丽芳、曹阳、左军霞、周新诺、吴子恒

展开 >

江苏食品药品职业技术学院,江苏 淮安 223003

江苏海洋大学,江苏 连云港 223005

螺蛳 麻辣风味 配方优化

淮安市级课题

HAB202147

2024

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)