杨梅固态调味品生产工艺研究  

Study on the Production Technology of the Solid-state Condiment of Red Bayberry

作　　者：黄俊生[1] 邱晨晨 陈耿廷 

机构地区：[1]韩山师范学院旅游管理与烹饪学院,广东潮州521041 [2]韩山师范学院化学与环境工程学院,广东潮州521041

出　　处：《中国调味品》2017年第4期92-95,共4页China Condiment

基　　金：中央财政支持地方高校发展专项(GDHS2014);潮州市科技计划项目(2012NY)

摘　　要：以杨梅为主要原料,研制杨梅固态调味品。通过单因素试验分别探究了杨梅提取液、麦芽糊精、谷氨酸钠、柠檬酸对杨梅固态调味品配方感官评价的影响,通过正交试验、验证试验确定了杨梅固态调味品的最佳配方:食盐75.76%,杨梅提取液14.02%,麦芽糊精3.79%,谷氨酸钠5.68%和柠檬酸0.75%;制作出适合潮州菜特色菜鱼饭使用的调味品。The solid-state condiment is developed with red bayberry as main raw material.It is studied by single-factor experiment that the effects of some factors such as the extract of red bayberry,maltodextrin,sodium glutamate,citric acid on this condiment＇s sensory evaluation.The optimal prescription is chosen through orthogonal test and verification test that is salt of 75.76%,red bayberry extract of 14.02%,maltodextrin of 3.79%,sodium glutamate of 5.68%,citric acid of 0.75%.The condiment is suitable for making fish meal in Teochew cuisine.

关 键 词：杨梅 固态调味品 生产工艺 潮州菜 鱼饭 

分 类 号：TS201.1[轻工技术与工程—食品科学]