响应面法优化假蒌海鲜啫啫酱配方及风味分析  

Response Surface Methodology to Optimize the Formula and Flavor Analysis of Pseudotrichosanthes Seafood Jelly Sauce

作　　者：梁志鹏 吴凤薇 李锐 LIANG Zhi-peng;WU Feng-wei;LI Rui(School of Food Science and Engineering,Lingnan Normal University,Zhanjiang 524048,Guangdong,China;Cantonese Cuisine Chef of Master Studio of Guangdong Province,Lingnan Normal University,Zhanjiang 524048,Guangdong,China)

机构地区：[1]岭南师范学院食品科学与工程学院,广东湛江524048 [2]岭南师范学院广东省“粤菜师傅”大师工作室,广东湛江524048

出　　处：《江苏调味副食品》2023年第1期22-28,共7页Jiangsu Condiment and Subsidiary Food

基　　金：四川省哲学社会科学重点研究基地川菜发展研究中心规划项目(CC19Z13);国家星火计划项目(2014GA780079)。

摘　　要：在啫啫酱传统配方基础之上添加假蒌和虾酱,研发一款假蒌海鲜啫啫酱。通过单因素实验和响应面试验,确定假蒌海鲜啫啫酱的最佳配方为柱候酱500 g、假蒌32%、幼滑虾酱46%、蚝油39%、水18%、白砂糖3%、花雕酒5%、鸡粉3%、食盐3%、花生油5%。按此配方制作的假蒌海鲜啫啫酱感官评分最高,风味最佳。In order to develop a pseudotrichosanthes seafood jelly sauce,adding Pseudotrichosanthes and shrimp paste on the basis of traditional jelly scouce,through single factor experiment and response surface experiment,the best formula of pseudotrichosanthes seafood jelly sauce was determined as follows:Zhuhou sauce of 500 g,pseudotrichosanthes of 32%,shrimp sauce of 46%,oyster sauce of 39%,water of 18%,white sugar of 3%,Huadiao wine of 5%,chicken powder of 3%,salt of 3%,peanut oil of 5%.The pseudotrichosanthes seafood jelly sauce made with this recipe has the highest sensory score and the best flavor.

关 键 词：假蒌 海鲜 啫啫酱 配方优化 

分 类 号：TS264[轻工技术与工程—发酵工程]