水煮味复合调味品工艺研究  

Production technology of boiled-flavour compound seasoning

作　　者：孙东伟[1] 刘军[1] 牛广杰[1] 

机构地区：[1]四川理工学院生物工程系,四川自贡643000

出　　处：《中国酿造》2010年第2期149-150,共2页China Brewing

摘　　要：研究了水煮味复合调味品的生产工艺,确定了最佳原料配比及生产加工水煮味复合调味品的工艺参数。研究表明,主体风味组成中配比效果好的顺序为肉香味>辣味>酱香味>麻味,即肉类提取物占9.5%,辣椒占9.0%,郫县豆瓣占11%,花椒占5.5%效果最佳,产品风味更加突出。The production process of Sichuan-boiled-flavour compound seasoning was studied in this article. The optimal ratio of raw materials and the technical paramters of production were determined. It showed that the flavor of meat is most important, followed by flavor of hot pepper, soy sauce and spices. The optimal content of meat extract, hot pepper, Pixian soy paste and pepper for production Sichuan-boiled-flavour compound sensoning was 9.5%, 9.0%, 11% and 5.5% respectively. The resulted flavour was the most favorable.

关 键 词：复合型调味品 原料配比 工艺参数 

分 类 号：TS264.2[轻工技术与工程—发酵工程]