黑椒牛排风味膨化食品调味料的研究  

Study on Puffed Food Seasoning with Black Pepper Steak Flavor

作　　者：李昌文[1] 荆晓艳[1] 纵伟[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《中国调味品》2014年第6期76-79,共4页China Condiment

摘　　要：黑椒牛排风味调味料是近年来产生的一种新型的膨化食品外撒调味料,产品风味独特,口味浓厚。研究了黑胡椒粉、牛肉精粉、食盐、I+G的添加量对膨化食品风味的影响,并利用正交实验对黑椒牛排风味膨化食品调味料的配方进行优化,确定了最佳配比为黑胡椒粉0.3%,食盐1.2%,牛肉精粉0.3%,I+G 0.15%,白砂糖粉1.0%,辣椒粉0.2%。Black pepper steak flavor seasoning is a new puffed food seasoning with unique flavor and strong taste. Mainly study the effects of addition amount of black pepper powder, beef extract powder, salt and I＋G on the flavor of puffed food, and optimize the formula of puffed food seasoning with black pepper steak flavor by orthogonal experiment. The results show that the best ratio is black pepper powder 0.3%, salt 1.2%, beef extract powder 0.3%, I＋G 0.15%, sugar 1.0%, chili powder 0.2%.

关 键 词：黑胡椒 牛肉精粉 配方 研究 

分 类 号：TS202.3[轻工技术与工程—食品科学]