南五味子嫩芽香辣酱的研制  

Development of Spicy Sauce with Schisandra sphenantherae Fructus

作　　者：付路静 王海洋 黄九林 梁如 梅皓 FU Lujing;WANG Haiyang;HUANG Jiulin;LIANG Ru;MEI Hao(School of Modern Agriculture and Biotechnology,Ankang University,Ankang 725000;Shaanxi University Youth Innovation Team,Ankang 725000;Shaanxi Jiutai Agricultural Tourism Culture Development Co.,Ltd.,Ankang 725000)

机构地区：[1]安康学院现代农业与生物科技学院,安康725000 [2]陕西高校青年创新团队,安康725000 [3]陕西久泰农旅文化发展有限公司,安康725000

出　　处：《食品工业》2023年第7期56-61,共6页The Food Industry

基　　金：陕西省科技厅重点研发计划(2022NY-032);陕西省技术创新引导专项基金(2020QF11-02);安康学院横向项目(2021AYHX039);秦巴特色药食两用中药资源开发与应用科技创新团队(2022TD05)。

摘　　要：研究以南五味子嫩芽和红辣椒粉为主要原料进行辣酱的研制,以感官评价为指标通过单因素试验和正交试验,确定辣酱制备的最佳工艺和配方,并对其进行理化分析。结果表明,南五味子嫩芽辣酱最佳配方为每100 g辣酱含有15 g南五味子嫩芽、红辣椒粉10 g、白砂糖7 g、食盐3 g、白芝麻5 g、花椒粉1 g、五香粉1 g、花生碎8 g、食用油50 g。在此条件下制成的辣酱颜色红亮,香气浓郁,酱状均匀,口感醇厚,具有辣酱的典型性,无任何不良风味,感官评分为88.33±0.41分。对最终产品进行品质分析,结果表明,该款辣酱的水分含量为10.560±0.35 g/100 g,总酸为0.245±0.029 g/100 g,食盐含量为5.200±0.67 g/100 g,符合NY/T 1070—2006《辣椒酱》质量要求。总之,该研究制备的五味子嫩芽香辣酱是一款兼具营养风味的产品,可为南五味子嫩芽的深加工及辣椒酱的新产品开发提供新思路。In this study,spicy sauce was developed with Schisandra sprouts and red pepper powder,which was passed by the single factor test and orthogonal test,and the physical and chemical analysis was conducted.The results showed that the best recipe of flavor Schisandra sprouts spicy sauce was 10 g red pepper powder,7 g sucrose,3 g salt,white sesame 5 g,Chinese pepper powder 1 g,five spice powder 1 g,crushed peanut 8 g and edible oil 50 g per 100 g of spicy sauce.Under this condition,the spicy sauce was red in color,rich in aroma,uniform in sauce,mellow in taste,typical of spicy sauce,without any off flavor,with a sensory score of 88.33±0.41 points.The physical and chemical test of the final product found that the water content of this chili sauce was 10.560±0.35 g/100 g,the total acid was 0.245±0.029 g/100 g,and the salt content was 5.200±0.67 g/100 g,which met the quality requirements of NY/T 1070—2006 Chili Sauce.In short,the spiced spicy sauce developed in this study is an nutritious flavor product,which can provide new ideas for the deep processing of the Schisandra sprouts and the new product development of chili sauce.

关 键 词：南五味子嫩芽 香辣酱 感官评价 工艺配方 

分 类 号：TS264.2[轻工技术与工程—发酵工程]