酸辣味方便蕨根粉调味料的配方研究  

Research on Formula of Fern Root Powder Seasoning with Hot and Sour Flavor

作　　者：谭檑 薛建华 梁建明 王福中 

机构地区：[1]四川清香园调味品股份有限公司,四川江油621700

出　　处：《中国调味品》2014年第9期80-83,86,共5页China Condiment

摘　　要：蕨根粉具有较高的营养价值,开发蕨根粉的调味品,有利于蕨根粉的销售。利用调料正交实验,得出100g蕨根粉的最佳调味料配方:粉包重量为9.25g,其中含食盐3.0g,花椒0.4g,胡椒0.25g,味精0.5g,炒黄豆5.0g,I+G 0.1g;酱包重量为30.01g,其中含食盐1.0g,菜籽油20g,子弹头辣椒2.0g,葱油0.5g,姜油0.01g,芝麻油0.4g,牛油5g,八角0.4g,小茴0.2g,砂仁0.1g,豆蔻0.4g;醋包总重为17g,其中酱油4.0g,陈醋8g,姜蒜醋5g。Fern root powder has high nutritional value and the development of fern root powder condiment is advantageous to the sales of fern root powder.The optimum seasoning formula of 100 g of fern root powder is obtained by using orthogonal experiments,that are powder package weight is 9.25 g,which contained 3.0 g of salt,0.4 g of Chinese prickly ash,0.25 g of pepper,0.5 g of monosodium glutamate and 5.0 g of fried soybean,0.1 g of I＋G;sauce package weight is 30.01 g, which contained 1.0 g of salt,20 g of rapeseed oil,2.0 g of bullet pepper,0.5 g of onion oil,0.01 g of ginger oil,0.4 g of sesame oil,5 g of butter,0.4 g of star anise,0.2 g of fennel,0.1 g of amomum villosum and 0.4 g of cardamom;total weight of vinegar package is 17 g,which contained 4.0 g of soy sauce,8 g of mature vinegar and 5 g vinegar with garlic and ginger.

关 键 词：酸辣味 调味料 方便蕨根粉 配方 

分 类 号：TS264.9[轻工技术与工程—发酵工程]