Take sour pepper, millet pepper, fermented blank bean, ginger and garlic as major materials, steamed fish black bean oil, oyster sauce, gourmet powder, chicken essence and soybean oil as major condiments to produce a new-type pepper-flavor compound sauce.Single-factor and response surface experiments are used to optimize the raw materials proportion of sauce.The results show that the optimum formulation for sauce sensory are obtained as follows: ratio of pepper and oil is 3 ∶1(g/g), ratio of chicken essence and gourmet powder is 2 ∶ 1(g/g), ratio of sour pepper and millet pepper is 1.63 ∶ 1 (g/g).
NETL
NSTL
维普
万方数据
