麻辣风味螺蛳配方优化研究  

Optimization of Spicy Flavored Snail Formula

作　　者：张丽芳[1] 曹阳[1] 左军霞 周新诺 吴子恒 ZHANG Li-fang;CAO Yang;ZUO Jun-xia;ZHOU Xin-nuo;WU Zi-heng(Jiangsu Food&Pharmaceutical Science College,Huai an 223003,Jiangsu,China;Jiangsu Ocean University,Lianyungang 223005,Jiangsu,China)

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003 [2]江苏海洋大学,江苏连云港223005

出　　处：《江苏调味副食品》2024年第3期18-20,28,共4页Jiangsu Condiment and Subsidiary Food

基　　金：淮安市级课题(HAB202147)。

摘　　要：以螺蛳为主料,八角、香叶、辣椒、花椒、食盐、味精等为辅料,制作麻辣风味螺蛳。通过单因素实验和正交试验优化产品配方,得出最佳配比(以螺蛳肉100%计)为干辣椒6%、花椒3%、白砂糖4%、大豆油65%,在此条件下制作的麻辣风味螺蛳麻辣风味突出、甜味柔和。With snails as the main ingredient,star anise,fragrant leaves,chili peppers,Chinese prickly ash,salt,monosodium glutamate as auxiliary ingredients,spicy flavor snail was produced.Through single factor experiment and orthogonal experiment,the optimal ratio(100%of snails)was obtained:dry pepper of 6%,Sichuan pepper of 3%,white granulated sugar of 4%,soybean oil of 65%.Under these conditions,the spicy flavored snail was made with prominent flavor and soft sweetness.

关 键 词：螺蛳 麻辣风味 配方优化 

分 类 号：TS264.2[轻工技术与工程—发酵工程]