摘要
以虾酱为主要原料，经过干燥，添加抗结剂，粉碎，加入其他调味料等工艺，制得复合型虾酱粉调味料。由休止角法测定粉末流动性，得到SiO2的最佳添加量为0.9%，并经正交试验及感官评价分别确定了辛辣味、麻辣味、蒜香味虾酱粉的配方，最适添加量分别为辣椒粉15%、花椒粉20%、蒜粉30%。依此法制成的复合型虾酱粉调味料，不仅保留了传统虾酱固有的色泽、香味与口感，而且营养成分更加均衡，加之其便于保鲜又利于运输的特有优势，故具有较传统虾酱更广泛的适用范围。
Abstract
Taking shrimp paste as principal raw material,a kind of compound shrimp paste powder seasoning was obtained after drying,adding anti-tackiness agent,crushing,adding other seasonings and so on. According to the angle of repose to determine the fluidity of the powder,the best dosage of SiO2 0.9%was concluded. And after orthogonal experiment and the quality evaluation,the formula of hot taste flavor,spicy flavor and garlic fla-vor shrimp paste powder was obtained. The optimum adding amounts were:chili powder 15%,pepper powder 20%and garlic powder 30%respectively. The compound shrimp paste powder seasoning obtained tasted good, looked fresh and retained the original color,smell and taste of the shrimp sauce. In addition,the compound shrimp paste powder seasoning could be stored and transported conveniently,so it could be widely applied with rich nutrition.
基金项目
“大学生创新创业训练”计划项目(201410057116)
NETL
NSTL
维普
万方数据