郫县豆瓣风味火锅蘸酱的研制  

Development of Pixian Soybean Flavor Hotpot Dipping Sauce

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

机构地区：[1]四川旅游学院

出　　处：《中国调味品》2020年第3期125-128,共4页China Condiment

基　　金：四川省教育厅项目(18ZB0437)

摘　　要：对郫县豆瓣风味火锅蘸酱的配方进行了研究,通过单因素试验和正交试验确定郫县豆瓣风味火锅蘸酱的最佳配方:糍粑辣椒和红油豆瓣的质量比为1∶2,红豆瓣45%,花椒粉4.5%,十三香2.0%,胡椒粉1.0%,姜葱蒜35%,白糖粉1.5%,菜籽油55%(以糍粑辣椒和红油豆瓣的质量为100%计)。在此条件下制成的郫县豆瓣风味火锅蘸酱口感、风味较佳。The formula of Pixian soybean flavor hotpot dipping sauce is studied,the best formula is determined through the single factor experiment and orthogona1 experiment,and the results indicate that the best formula is ciba chili∶red oil beans of 1∶2,red beans of 45%,Zanthoxylum bungeanum powder of 4.5%,thirteen-spices of 2.0%,pepper powder of 1.0%,ginger+scallion+garlic of 35%,sugar powder of 1.5%,rapeseed oil of 50%(the quality of ciba chili and red oil beans is 100%).Under such conditions,the Pixian soybean flavor hotpot dipping sauce has better taste and flavor.

关 键 词：郫县豆瓣 火锅 蘸酱 

分 类 号：TS264.9[轻工技术与工程—发酵工程]