火麻仁核桃酱的研制与工艺优化  

Development and Process Optimization of Cannabis sativa L.and Walnut Sauce

作　　者：闫艳华 樊艳坤 YAN Yan-hua;FAN Yan-kun(Department of Life Sciences,Lyuliang University,Lyuliang 033000,China)

机构地区：[1]吕梁学院生命科学系,山西吕梁033000

出　　处：《中国调味品》2022年第5期150-154,共5页China Condiment

基　　金：山西省高等学校科技创新计划项目(2020L0692)。

摘　　要：以火麻仁和核桃为主要原料,芝麻油、白砂糖为辅料,黄原胶为食品添加剂,通过脱壳、烘烤、研磨、均质、杀菌等工艺,制得一种新型复合酱。通过单因素试验、正交试验,以复合酱的感官品质评价为标准,确定火麻仁核桃酱的最佳配方为:核桃酱与火麻仁酱的比例3∶1,白砂糖添加量4%,黄原胶添加量0.3%,芝麻油的添加量3%。在此条件下制得的酱色泽均匀光滑,组织细腻致密,香甜可口,风味独特,品质优于普通市售酱,各项指标都符合国家规定的标准。A new type of compound sauce is prepared with Cannabis sativa L.and walnut as the main raw materials,sesame oil,sugar as the auxiliary materials,xanthan gum as the food additive by dehulling,baking,grinding,homogenizing,sterilization and so on.Through single factor experiment and orthogonal experiment,the optimum formula of Cannabis sativa L.and walnut sauce is determined with the evaluation of sensory quality of compound sauce as standard:the ratio of walnut sauce to Cannabis sativa L.sauce is 3∶1,the additive amount of sugar is 4%,the additive amount of xanthan gum is 0.3%,and the additive amount of sesame oil is 3%.Under these conditions,the sauce is smooth in color,compact in texture,sweet and delicious,with unique flavor,superior in quality to common commercial sauce,and all indexes are in line with the national standards.

关 键 词：火麻仁 核桃 复合酱 感官评价 

分 类 号：TS264.2[轻工技术与工程—发酵工程]