拌面调味汁的研制  

Preparation of Mixed Noodles Sauce

作　　者：张秀南 贾亚娟 李光磊[1] ZHANG Xiu-nan;JIA Ya-juan;LI Guang-lei(College of Food,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《中国调味品》2021年第7期116-120,共5页China Condiment

基　　金：四川省高等学校重点实验室项目(PRKE2016Z13)。

摘　　要：复合调味汁的研制是近年来一种新型调味品的开发方式,成果反响良好。实验以白砂糖、生抽和米醋为研究对象,通过单因素实验和响应面分析,得出调味汁的最佳组合配方为精盐2.3%、味精0.6%、白砂糖10.07%、I+G 0.3%、蒸馏水46.2%、生抽23.1%、米醋8.80%、老抽6%、料酒2%。成品色泽褐黑,气味纯正,酸甜爽口,咸鲜味美,口味适中,适应面广。该研究成果可为相关调味品研究机构或食品企业提供一定的理论和实践参考。The preparation of compound sauce is a new-type condiment development mode in recent years,and the result is good.In the experiment,white granulated sugar,light soy sauce and rice vinegar are taken as the research objects,the optimal combination formula of sauce is obtained through single-factor experiment and response surface analysis as refined salt 2.3%,monosodium glutamate 0.6%,white granulated sugar 10.07%,I+G 0.3%,distilled water 46.2%,light soy sauce 23.1%,rice vinegar 8.80%,dark soy sauce 6%,cooking wine 2%.The finished product is brown and black in color,pure in flavor,sour and sweet in taste,delicious in saltiness and umami,moderate in taste and adaptable to a wide range.The research results can provide some theoretical and practical references for related condiment research institutions or food enterprises.

关 键 词：复合调味汁 感官评价 响应面 工艺配方 标准化 

分 类 号：TS264.9[轻工技术与工程—发酵工程]