香味休闲淡豆豉的研制  

Development of Fragrant Snack Dandouchi

作　　者：贾亭亭[1] 牛广财[1] 朱丹[2] 魏文毅[1] 贾建[1] 关琛[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：《中国调味品》2014年第9期98-101,共4页China Condiment

基　　金："十二五"国家科技支撑计划项目(2012BAD34B03-4)

摘　　要：为开发香味型休闲淡豆豉新产品,在小茴香粉、大蒜粉、芝麻油、丁香粉等用量单因素试验的基础上,设计了四因素三水平的正交优化试验,确定了香味休闲淡豆豉的最佳配方。结果表明:小茴香粉用量为0.2%,大蒜粉用量为0.3%,芝麻油用量为2.5%,丁香粉用量为0.5%。在此条件下制得的香味淡豆豉,豉香浓郁,香味突出,呈棕褐色,油润光亮,颗粒完整。In order to develop the fragrant snack Dandouchi,the L9 （34 ）orthogonal experiment is designed to determine the optimum formula of the new product based on the single factor test such as the dosage of fennel powder,garlic powder,sesame oil,cloves powder and so on.The results show that the optimum formula of the fragrant snack Dandouchi is as follows：fennel powder of 0.2%, garlic powder of 0.3%,sesame oil of 2.5% and cloves powder of 0.5%.Under the optimum conditions,the fragrant snack Dandouchi will have rich fragrant flavor,beautiful brown color,bright and whole particle.

关 键 词：香味淡豆豉 正交试验 研制 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]