香辣淡豆豉的研制  

Development of spicy and light Douchi

作　　者：贾亭亭[1] 牛广财[1] 朱丹[2] 魏文毅[1] 关琛[1] 贾建[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江八一农垦大学生命科学技术学院,黑龙江大庆163319

出　　处：《中国酿造》2014年第7期144-147,共4页China Brewing

基　　金："十二五"国家科技支撑计划项目(2012BAD34B03-4)

摘　　要：为开发香辣淡豆豉新产品,在花椒粉、辣椒粉、芝麻油、辣椒油树脂等用量单因素试验的基础上,设计了4因素3水平的正交优化试验,确定了香辣淡豆豉的最佳配方。结果表明,花椒粉为0.5%,辣椒粉为2%,芝麻油为3%,辣椒油树脂为0.3%。在此条件下制得的香辣淡豆豉豉香浓郁、辣度适中,呈棕褐色,光泽油亮,粒酥而不烂。In order to develop the spicy and light Douchi,on the basis of single factor experiment for pepper powder,chili powder,sesame oil,capsicum oleoresin addition optimization,the L9（34） orthogonal experiment was designed to determine the optimum formula for the production.Result showed the optimal condition was pepper powder 0.5％,chili powder 2％,sesame oil 3％ and capsicum oleoresin 0.3％.Under the optimum condition,the product was in beautiful and bright brown color,crisp and not soft particle with Douchi smell and appropriate spicy flavor.

关 键 词：香辣淡豆豉 研制 正交试验 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]