即食海鲜姜醋汁制作工艺优化  

Processing Optimization of Instant Seafood Ginger Vinegar

作　　者：刘鹏莉 遇艳萍[1] 王晶[1] 郭丹[1] 杨爱华[1] LIU Pengli;YU Yanping;WANG Jing;GUO Dan;YANG Aihua(Department of Food and Biochemical Engineering,Yantai Vocational College,Yantai,Shandong 264670,China)

机构地区：[1]烟台职业学院食品与生化工程系,山东烟台264670

出　　处：《肇庆学院学报》2023年第5期42-46,共5页Journal of Zhaoqing University

基　　金：烟台职业学院博士科研基金项目(2020002)。

摘　　要：以生姜、海带、白米醋为原料研究制作海鲜风味姜醋汁.以感官评价得分作为指标,采用单因素试验和正交试验对加工工艺进行优化,得到海鲜姜醋汁的最佳工艺参数为:生姜添加量40 g/(100 mL白米醋),海带添加量30 g/(100 mL白米醋),加热时间90 min,加热温度25℃.按照最佳工艺制得的海鲜姜醋汁澄清透明、色泽淡黄、口感细腻、无分层、无沉淀,具有明显的海鲜和生姜风味.Ginger,kelp and white rice vinegar were used as materials to process ginger vinegar of seafood flavour.Using sensory evaluation score as index,single factor test and orthogonal test were used to optimize the processing technology.The optimum technology parameter was ginger additive amount 40 g/100 mL white rice vinegar,kelp additive amount 30 g/100 mL white rice vinegar,heating time 90 min,heating temperature 25℃.Seafood ginger vinegar prepared under the best technology parameter is clear and transparent,light yellow color,delicate taste,no stratification,no precipitation,with obvious seafood and ginger flavor.

关 键 词：海带 生姜 醋 正交试验 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]