方便型香辣烤肉酱的研制  

Study on the Processing Technology of Convenient-type Spicy Barbecue Sauce

作　　者：杜莉[1] 陈祖明[1] 陈丽兰[1] DU Li CHEN Zu-ming CHEN Li-lan(Sichuan Tourism University, Chengdu 610100, China)

机构地区：[1]四川旅游学院,成都610100

出　　处：《中国调味品》2017年第10期89-93,共5页China Condiment

基　　金：四川省科技计划项目(2015NZ0037)

摘　　要：对方便型香辣烤肉酱的生产工艺进行了研究,通过单因素试验和正交试验探讨方便型香辣烤肉酱的配方及生产工艺。确定方便型香辣烤肉酱的最佳配方:糍粑辣椒和红油豆瓣的质量比为1∶3,辣椒粉5%,花椒粉2.5%,十三香4%,姜、葱、蒜与洋葱27%,黄原胶0.3%,单甘酯0.25%,食用油50%,味精4%,白糖8%,清水20%(以糍粑辣椒和红油豆瓣的质量和为100%)。在此条件下,制成的香辣烤肉酱口感风味较佳,产品稳定性较好,可用于产业化生产,开发前景广阔。The processing technology of convenient-type spicy barbecue sauce is studied, the formula are optimized through the single factor experiment and orthogonal experiment, and the results indicate that the best formula are as follows, ratio of ciba chili and red oil bean paste is 1 ： 3, chili powder is 5N, Chinese prickly ash powder is 2.5%, thirteen spices is 4%, ginger＋shallot＋garlic ＆onion is 270% xanthan gum is 0.3%, monoglyceride is 0.25%, cooking oil is 500/0, glutamate is 4%, sugar is 8%, pure water is 20%（the mass of ciba chili and red oil bean paste is 100%）. Under such conditions, the convenient-type spicy BBQ sauce has better flavor and stability. It can be used in industrialized production, and the products have certainly wide prospect.

关 键 词：烤肉酱 配方I稳定性 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]