即食麻辣风味螺蛳卤水配方研制
Development of Instant Spicy and Spicy Flavor Spiral Snail Brine Formula
曹阳 1张丽芳 1左军霞 2刘洋 3沈玲1
作者信息
- 1. 江苏食品药品职业技术学院,江苏淮安 223003
- 2. 江苏海洋大学,江苏连云港 223005
- 3. 淮安市食品药品监督所,江苏淮安 223003
- 折叠
摘要
主要探究不同风味物质及其比例对即食麻辣风味螺蛳卤水底料及卤水配方的品质影响,为开发简便、快速、口感统一麻辣风味螺蛳提供参考.通过单因素试验和正交试验相结合的方式考查了麻味调料、辣味调料、香辛味调料对即食麻辣风味螺蛳卤水底料品质的影响.结果表明,最佳配方为麻味调料添加量9％,辣味调料添加量45％,香辛味添加量6％.用同样的试验方法考查了卤水底料添加量、白砂糖添加量、食盐添加量对卤水品质的影响,结果表明,卤水的最佳配方为卤水底料添加量60％,白砂糖添加量2.0％,食盐添加量3.0％.在最佳配方下制作的产品均能达到预期的品质.
Abstract
This experiment mainly explored the influence of different flavor substances on the quality of ready-to-eat spicy flavor snail brine bottom material and brine formula,and served for the development of simple,fast and unified spicy flavor snail.Through the combination of single factor experiment and orthogonal experiment,the influence of the amount of spicy seasoning on the quality of the brine base was investigated.The results showed that the best formula were as follow:9％hemp seasoning,45％spicy seasoning,6％spicy flavor.The same experimental method was used to investigate the influence of brine base,sugar and salt on the quality of brine in the base.The results showed that the best formula of brine was:brine 60％of the base,white sugar 2.0％,and 3.0％of salt.The products made under the best formula could achieve the desired effect very well.
关键词
麻辣风味/卤水底料/卤水配方Key words
spicy flavor/brine base material/brine formula引用本文复制引用
出版年
2024
NETL
NSTL
万方数据