Development and quality evaluation of oil-free sour fish sauce hotpot condiment
To develop a new product for traditional food sour fish sauce,the formula for oil-free sour fish sauce hotpot condiment using sour fish sauce as the raw materials was optimized through single-factor experiments combined with response surface methodology.The physicochemical indexes and aroma characteristics of the new product and traditional sour soup hotpot condiments were compared.The results showed that when the to-tal amount of red sour soup and sour fish sauce is 200.00 g,with 3.10 g of Zanthoxylum bungeanum,0.70 g of Elshotzia cypriani,and a mass ratio of red sour soup and sour fish sauce of 5:10,the oil-free sour fish sauce hotpot condiment had the highest sensory score,reaching 85.53 points.The protein and total acid con-tent of oil-free sour fish sauce hotpot condiment were significantly higher than those of traditional sour soup hotpot condiment(P＜0.05),while the fat and reducing sugar were significantly lower than those of traditional sour soup hotpot condiment(P＜0.05).Electronic nose analysis indicated that the overall aroma response values of the oil-free sour fish sauce hotpot condiment were significantly stronger than those of the traditional sour soup hotpot condiment(P＜0.05).In conclusion,the oil-free sour fish sauce hotpot condiment not only has outstanding flavor,rich nutrition,but also meets the requirements of a low-fat and low-sugar healthy diet.
sour fish saucehotpot condimentoil-freeresponse surfaceelectronic nose
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