鮥鱼风味料调配的工艺研究  

Study on Blending Process of Flavor Seasoning of Pelteobagrus fulvidraco

作　　者：李超[1] 冯文骁 

机构地区：[1]徐州工程学院食品工程学院,江苏徐州221111

出　　处：《中国调味品》2017年第1期108-111,共4页China Condiment

基　　金：国家星火计划项目(2013GA690416);徐州工程学院培育项目(XKY2014214)

摘　　要：以感官得分为指标,通过单因素试验和Box-Behnken试验对鮥鱼风味料的制备工艺进行优化,为该产品的生产提供技术支持。试验结果表明:鮥鱼风味料制备的最佳工艺参数为食盐添加量0.5g/10mL基料、白砂糖添加量1.03g/10mL基料、辣椒粉添加量0.159g/10mL基料、生姜末添加量6.74×10^(-2)g/10mL基料,此时实际感官得分达最大值87.6。Use the sensory score as an inspected indicator, the blending process of flavor seasoning of Pelteobagrus fulvidraco is optimized through the single factor experiment and Box-Behnken experiment , which has provided the technical support for the production of the products. The results show that the best formula of flavor seasoning of Pelteobagrus fulvidraco is salt of 0.5 g/10 mL, sugar of 1.03 g/10 mL, pepper powder of 0. 159 g/10 mL and ginger powder of 6.74× 10.5 g/10 mL. Under these conditions, the actual sensory score is 87.6.

关 键 词：鮥鱼 风味料 调配 

分 类 号：TS201.1[轻工技术与工程—食品科学]