柳州螺蛳粉汤料制备工艺特点及方法研究  

The research for Liuzhou snails soup′s characteristics and preparation

作　　者：邱思[1] 刘中科[1] 黄姝洁[1] 

机构地区：[1]四川大学轻纺与食品学院,成都610065

出　　处：《中国调味品》2012年第3期115-117,共3页China Condiment

摘　　要：研究了高温炒制工艺结合高压熬制工艺及原辅材料配伍对螺蛳汤料独特风味形成的影响。以田螺及猪腿骨为主要原料,发酵蔬菜及香辛料为辅料,以感官评分为评价指标,研究螺蛳粉汤料制备工艺方法。通过正交试验设计得到最佳原辅料组合为螺蛳用量12.5%,猪腿骨用量15%,发酵蔬菜用量8%,香辛料用量2%。Combination of high-temperature frying process technology and high-pressure brewed and process research materials ratio affect unique flavor formation of snail soup. The snail and pig tube bones are the main raw materials and all kinds of spices are as accessories of snail soup to reach process＇s characteristics and methods. Reference to sensory evaluation, to study affect of the ratio of ingredients and materials to the snail soup＇s flavor. Through analysis and discussions of the orthogonal test, the result shows as follows. The best content of nails is 12.5%, pig tube bones is 15%, vegetables is 8%, spices is 2%.

关 键 词：柳州螺蛳粉 制备工艺 方法 

分 类 号：TS264.29[轻工技术与工程—发酵工程]