浓缩型藤椒风味冷泡汁的研制  

Development of Concentrated Rattan Pepper Cold--Brewed Sauce

作　　者：吴艳阳 马云标 王屋梁 WU Yanyang;MA Yunbiao;WANG Wuliang(Shanghai Totole Food Co..Ltd.,Shanghai 201812)

机构地区：[1]上海太太乐食品有限公司,上海201812

出　　处：《食品工业》2023年第3期69-72,共4页The Food Industry

摘　　要：通过单因素试验、正交试验和菜品应用感官综合分析相结合的方法对浓缩型藤椒风味冷泡汁的配方进行优化,确定芝麻油、藤椒粉、青圆甜椒的最佳添加量。最佳添加量为芝麻油2%、藤椒粉1.5%、青圆甜椒4%。将配方优化后的样品进行常温和37℃加速储藏,并检测其感官、理化和微生物指标,研究该配方的稳定性。结果表明:制得的样品加速储藏4个月和常温放置15个月,感官接受程度均为“完全接受”;菌落总数、大肠埃希菌、霉菌和酵母菌均小于10 CFU/g;过氧化值及氯化物情况基本与样品初始值持平。The formula of concentrated rattan pepper flavor cold brewing sauce was optimized by the combination of single factor test,orthogonal test and comprehensive sensory analysis of dishes,and the optimal additions of sesame oil,rattan pepper powder and green sweet pepper were determined quantity.The best addition amount was 2%sesame oil,1.5%rattan pepper powder,and 4%green sweet pepper.The samples with optimized formula were stored at room temperature and 37℃ for accelerated storage,and their sensory,physicochemical and microbiological indicators were tested to study the stability of the formula.The results showed that the prepared samples were stored under accelerated storage for 4 months and placed at room temperature for 15 months,and the sensory acceptance level was"completely acceptable";The total number of colonies,Escherichia coli,mold and yeast were all less than 10 CFU/g;Peroxide value and the chloride situation were basically the same as the initial value of the sample.

关 键 词：钵钵鸡 正交试验 综合评分法 菜品应用 稳定性 

分 类 号：TS205[轻工技术与工程—食品科学]