克氏原螯虾壳粉复合调味酱工艺的研究  

Study on the Technology of Compound Flavoring Paste of Powdered Shell of Procambarus clarkii

作　　者：任欣荣 徐英杰 潘馨叶 李松林 罗思 聂小宝 陈晓明 REN Xinrong;XU Yingjie;PAN Xinye;LI Songlin;LUO Si;NIE Xiaobao;Chen Xiaoming(Faculty of Life Science and Food Engineering,Huaiyin Institute of Technology,Huaian,Jiangsu 223003,China)

机构地区：[1]淮阴工学院生命科学与食品工程学院,江苏淮安223003

出　　处：《农产品加工》2021年第5期43-46,共4页Farm Products Processing

基　　金：大学生创新创业训练计划项目(2019SKXJ014);淮安市自然科学研究计划项目(HAB201901)。

摘　　要：为探究克氏原螯虾壳粉复合调味酱最佳工艺,以克氏原螯虾壳粉、淀粉、白砂糖为影响因素,通过单因素试验和正交试验,考查了复合调味酱的感官品质。结果表明,克氏原螯虾壳粉复合调味酱的最佳配方各组分添加量为克氏原螯虾壳粉0.4%,淀粉15%,白砂糖20%,甜面酱40%,食用油7%,芝麻9%,老抽3%,生抽4%,味精0.7%,十三香0.3%。所得的复合调味酱呈棕黄色,香味浓郁、滋味鲜美、稠度适中,无分层现象。In order to explore the best process of compound flavoring paste of powdered shell of Procambarus clarkii,the sensory quality of compound flavoring paste was established through single factor experiment and orthogonal design experiment with the three influencing factors of powdered shell of Procambarus clarkii,starch and sugar.The optimal conditions of compound flavoring paste were determined as follows:powdered shell of Procambarus clarkii 0.4%,starch 15%,sugar 20%,wheat paste 40%,oil 7%,sesame seed 9%,dark soy sauce 3%,light soy sauce 4%,monosodium glutamate 0.7%and thirteen joss sticks 0.3%.The color of resulting compound flavoring paste is claybank,the flavor was rich,the taste was delicious,the consistency was moderate and was not stratification.

关 键 词：克氏原螯虾壳粉 工艺 感官评价 调味酱 

分 类 号：TS264[轻工技术与工程—发酵工程]