面皮调味汁的最新研发  

The Latest Development of Flour Wrappers Sauce

作　　者：白建 罗岳伟 薛建娥 BAI Jian;LUO Yue-wei;XUE Jian-e(Department of Life Sciences,Lyuliang University,Lyuliang 033001,China)

机构地区：[1]吕梁学院生命科学系,山西吕梁033001

出　　处：《中国调味品》2023年第5期143-149,共7页China Condiment

基　　金：吕梁市农业重点研发项目(2021NYGG-1-24)。

摘　　要：以芝麻酱、香油、醋等为主料制作面皮调味汁。通过Plackett-Burman设计确定芝麻酱、食醋、香油等原料的添加量和各因素的显著性,应用主成分分析和响应面法,以色差和感官评分作为指标,得到面皮调味汁的最佳工艺配方。结果表明,面皮调味汁的最佳配方为以100 mL的饮用水为基准,添加芝麻酱20%、桂皮0.7%、陈醋65%、八角1%、丁香0.3%、食用盐1%、花椒2%、5′-呈味核苷酸二钠0.01%、香油2%、谷氨酸钠0.6%、熬制时间30 min。使用该配方制作出来的面皮调味汁色泽柔和、酸咸适中、清香可口,且具有芝麻酱、桂皮和食醋的特有香味。Sesame paste,sesame oil and vinegar are used as the main materials to make flour wrappers sauce.Plackett-Burman design is used to determine the addition amounts of the raw maerials such as sesame paste,vinegar and sesame oil and the significance of each factor.Principal component analysis and response surface method are applied to obtain the optimal process formula of flour wrappers sauce with color difference and sensory score as the indexes.The results show that the optimal formula of the flour wrappers sauce is 20%sesame paste,0.7%cinnamon,65%aged vinegar,1%star anise,0.3%clove,1%edible salt,2%Zanthoxylum bungeanum,0.01%disodium 5'-ribonucleotide,2%sesame oil,0.6%sodium glutamate,and boiling time of 30 min(with 100 mL drinking water as the base).The flour wrappers sauce made with this formula is delicate in color,moderate in sourness and saltiness,fragrant and delicious.It has the unique flavor of sesame paste,cinnamon and vinegar.

关 键 词：响应面法 感官评分 面皮调味汁 

分 类 号：TS264.9[轻工技术与工程—发酵工程]