沙蟹天贝酱制作工艺研究  

Study on Production Technology of Crab Tempeh Sauce

作　　者：戴瑞 杜密英 张海月 戴干文 王琰鑫 王敬涵 DAI Rui;DU Mi-ying;ZHANG Hai-yue;DAI Gan-wen;WANG Yan-xin;WANG Jing-han(School of Leisure and Health,Guilin Tourism University,Guilin 541006,China)

机构地区：[1]桂林旅游学院休闲与健康学院,广西桂林541006

出　　处：《中国调味品》2023年第3期135-141,共7页China Condiment

基　　金：2021年国家级大学生创新创业训练计划项目(202111837016,202111837017);桂林旅游学院校级科研项目(2019B01,2022Z10)。

摘　　要：以沙蟹天贝酱为主要原料,结合感官、质构、色差分析,研究沙蟹汁、小米椒、白砂糖、食用盐对沙蟹天贝酱品质的影响。结果表明,沙蟹天贝酱的最佳配比为沙蟹汁添加量25%、小米椒添加量10%、白砂糖添加量8%、食用盐添加量2%,上述配方制得的沙蟹天贝酱感官评分为89.8分,沙蟹天贝酱整体为橘黄色,颜色搭配协调,油润有光泽,香辣味适中,口感绵延,香气浓郁,具有沙蟹汁风味。With crab tempeh sauce as the main raw material,the effects of crab juice,red pepper,white granulated sugar and edible salt on the quality of crab tempeh sauce are studied by the combination of sensory,texture and color difference analysis.The results show that the optimum ratio of crab tempeh sauce is crab juice addition amount of 25%,red pepper addition amount of 10%,white granulated sugar addition amount of 8%and edible salt addition amount of 2%.The sensory score of crab tempeh sauce prepared by the above formula is 89.8.The sauce is orange,oily and shiny,with harmonious color matching,moderate spiciness,continuous texture,rich aroma and the flavor of crab juice.

关 键 词：沙蟹 天贝 酱 制作工艺 

分 类 号：TS254.55[轻工技术与工程—水产品加工及贮藏工程]