传统鱼香味复合调味酱的研制及工艺优化  

The Development of Traditional Fish Flavor Compound Sauce and Its Production Process Optimization

作　　者：刘阳[1] 张旭[1] LIU Yang;ZHANG Xu(Sichuan Tourism University, Chengdu 610100, Sichuan, China)

机构地区：[1]四川旅游学院,四川成都610100

出　　处：《四川旅游学院学报》2018年第3期27-30,共4页Journal of Sichuan Tourism University

基　　金：四川旅游学院省级大学生创新创业训练计划科研项目"传统鱼香味复合调味酱的研制及其保存方法研究";项目编号:201511552035

摘　　要：通过单因素实验和正交设计试验,确定鱼香味复合调味酱原材料的种类和用量,并通过电子舌和电子对各正交设计试验组进行差异性验证。结果表明,传统鱼香味复合调味料最佳配方为:菜籽油50g;泡辣椒55g;姜末20g;蒜末15g;白砂糖17.5g;酱油8g;食醋20g;食盐3g;葱油5g。通过本实验研制出的鱼香味复合调味料不仅优化了其色泽、风味等感官,并且提高了工业生产的可操作性,有利于工业化生产。The types and dosage of the raw materials for fish flavor compound sauce are established through single factor experiment and orthogonal design experiment. The results of sensory evaluation are then verified by electronic nose test. The results show that the best formula of traditional fish flavor compound sauce is as follows： 50g rapeseed oil, 55g hot chili pickles, 20g mineed ginger, 15g minced garlic, 17.5g white sugar, 8g soy sauce, 20g vinegar, 3g salt and 5g scallion oil. The recipe not only enhances the color and flavor of the sauce, but improves its feasibility in industrial production.

关 键 词：鱼香味 调味酱 工业化生产 

分 类 号：TS972[轻工技术与工程]