Optimization of Production Process of Celery Chili Sauce and Analysis of Its Quality
In order to improve the utilization rate of celery leaves,a new vegetable sauce product is developed.With fresh celery leaves,green and red chili as the main raw materials,garlic and mint as the auxiliary materials,celery chili sauce is prepared.Based on single factor test,fuzzy mathematical sensory evaluation method and response surface methodology are used to optimize the addition amount of white granulated sugar,salt,chicken essence and vegetable oil which affects the celery chili sauce.The results show that on the basic formula of 25％mineral water,30％celery leaves,20％green chili,10％red chili,12.5％garlic and 2.5％mint leaves,when the addition amount of white granulated sugar,salt,chicken essence and vegetable oil is 5.5％,3.5％,1.5％and 35％respectively,the sensory score of celery chili sauce is the highest of 95.21 points.At this time,the content of protein,amino acid nitrogen and vitamin is 8.64 g/100 g,4.96 g/100 g and 67.24 mg/100 g respectively,and the microbial detection results meet the national standard requirements.This study has provided a theoretical basis for the development of sauce products.
万方数据
维普
