利用冬菜副产物研制新型复合调味汁  

New-product development using preserved vegetables composite seasoning

作　　者：杨勇[1] 詹永[1] 祝卢艺[1] 谭红军[1] 肖敏[1] 

机构地区：[1]重庆市中药研究院,重庆400065

出　　处：《中国调味品》2011年第2期75-77,共3页China Condiment

基　　金：重庆市科技攻关项目(CSTC;2010AC1127)

摘　　要：利用冬菜副产物为主要原料,研制特色风味冬菜调味汁。通过正交实验优选最佳提取条件。结果表明,提取最佳条件为A3B3C1D2。即8倍水量、60℃提取2次、每次60min。产品酱香浓郁,味道鲜美,具有冬菜的典型性,是一种理想的调味品。Use of preserved vegetables by-products as raw materials, development of characteristic flavor of preserved vegetables seasoning. Optimization by orthogonal optimal extraction conditions. The results showed that optimal conditions of extraction A3B3C1D2 8 times that of water, 60 ℃ extract two times 60 minutes. Product Maotai rich and delicious, with preserved vegetables in the typical, is an ideal seasoning.

关 键 词：冬菜副产物 提取 正交实验 复合调味液 

分 类 号：TS264.9[轻工技术与工程—发酵工程]