一种调味汁的工艺配方优化研究  

Study on Optimization of Process Formula for a Kind of Seasoning Sauce

作　　者：孙明茹 SUN Mingru(Ningde Food and Drug Evaluation and Certification Center,Ningde 352000,China)

机构地区：[1]宁德市食品药品审评认证中心,福建宁德352000

出　　处：《食品安全导刊》2023年第31期122-125,共4页China Food Safety Magazine

摘　　要：本文通过单因素试验和二次通用旋转组合设计试验,确定调味汁的最优原料配比为酱油和醋的配比3.92∶1.00、白砂糖16.3%、味精0.395%、蒜头7.2%以及干辣椒3.6%。按照此配方制得的调味汁的感官品质良好,比较符合闽东地区消费者的口味。In this paper,the optimal ratio of soy sauce and vinegar 3.92∶1.00,white sugar 16.3%,monosodium glutamate 0.395%,garlic 7.2%and dried pepper 3.6%were determined by single factor test and two general rotary combination design test.The sauce prepared according to this formula has good sensory quality and is more in line with the taste of consumers in eastern Fujian.

关 键 词：调味汁 单因素试验 二次通用旋转组合设计 配方 优化 

分 类 号：TS264[轻工技术与工程—发酵工程]