紫苏复合调味酱加工工艺的研究  

Study on the Processing Technology of Perilla Compound Flavoring Sauce

作　　者：吴文龙[1] 曾少葵[1] 黄楚欣 吴昇宇 杨志娟[1] WU Wen-long;ZENG Shao-kui;HUANG Chu-xin;WU Sheng-yu;YANG Zhi-juan(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;School of Finance,Guangdong University of Finance and Economics,Guangzhou 510320,China)

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]广东财经大学金融学院,广州510320

出　　处：《中国调味品》2022年第3期102-106,共5页China Condiment

摘　　要：以紫苏粉为主原料,添加辣椒粉、孜然粉、茴香粉、蒜粉、食盐等辅料,研制成一种具有特殊风味的紫苏复合调味酱。通过单因素试验和正交试验,确定紫苏复合调味酱的最佳配方及生产工艺,结果表明紫苏粉15%、辣椒粉3%、食盐8%、孜然粉2%、茴香粉1%、大蒜粉1.5%、小麦淀粉5%、白砂糖2%、食用油35%、黄原胶0.15%、白芝麻5%;煮制条件为85℃,20 min;杀菌条件为121℃,15 min,在此工艺条件下制作的紫苏复合调味酱口感细腻、咸辣适中,具有紫苏独特风味。Using perilla powder as the main raw material,add chili powder,cumin powder,fennel powder,garlic powder,salt and other auxiliary materials to develop a kind of perilla compound flavoring sauce with special flavor.The optimal formula and production process of perilla compound flavoring sauce are determined through single factor experiment and orthogonal experiment,the results show that perilla powder is 15%,chili powder is 3%,salt is 8%,cumin powder is 2%,fennel powder is 1%,garlic powder is 1.5%,wheat starch is 5%,white granulated sugar is 2%,edible oil is 35%,xanthan gum is 0.15%,white sesame is 5%;cooking conditions are 85℃,20 min;sterilization conditions are 121℃,15 min,the perilla compound flavoring sauce produced under such technological conditions has delicate taste,moderate saltiness and spiciness and unique flavor of perilla.

关 键 词：紫苏 复合调味酱 加工工艺 感官评分正交试验 

分 类 号：TS264.24[轻工技术与工程—发酵工程]