紫苏明太鱼复合风味酱的研制  

The Development of Compound Flavor Sauce of Perilla and Walleye Pollack

作　　者：崔东波[1] 蔡智军[1] 高鲲[1] 秦宁 梁文珍[1] 苑广志[1] CUI Dongbo;CAI Zhijun;GAO Kun;QIN Ning;LIANG Wenzhen;YUAN Guangzhi(Liaoning Agricultural College,Yingkou 115009)

机构地区：[1]辽宁农业职业技术学院,营口115009

出　　处：《食品工业》2024年第11期10-14,共5页The Food Industry

基　　金：辽宁省教育厅2022年度基本科研项目(LJKMZ20222108);兴辽英才计划(XLYC2211088);辽宁省教育厅2023年度基本科研项目(JYTMS20230985,JYTMS20230989);辽宁农业职业技术学院2022年科研项目(Lnz202227);辽宁农业职业技术学院2023年科研项目(LnzkB202308)。

摘　　要：以紫苏叶、明太鱼、黄酱为主要原料,研究制作紫苏明太鱼复合风味酱。在单因素试验基础上,利用响应面试验,以感官评分作为评定风味酱品质的标准,确定最佳生产工艺及原料配比。结果表明:最佳原料配比为明太鱼肉1500 g、黄酱251.7 g、干辣椒61.9 g、紫苏叶121.5 g;得到的产品理化和微生物指标检测结果均符合相关标准。开发的紫苏明太鱼复合风味酱风味独特,明太鱼鲜味突出,营养丰富。复合酱的研究开发不但丰富明太鱼产品的种类,提高其经济附加值,而且为明太鱼的深加工提供理论参考。Using perilla leaves,walleye pollack and yellow sauce as the main ingredients,research and produce perilla walleye pollack compound flavor sauce.On the basis of single factor experiments,response surface methodology was used to evaluate the quality of flavor sauce based on sensory scores,and to determine the optimal production process and raw material ratio.The research results indicated that the optimal raw material ratio obtained was 1500 g of walleye pollack meat,251.7 g of yellow sauce,61.9 g of dried chili peppers,and 121.5 g of perilla leaves.The physical,chemical,and microbiological indicators of the obtained product met relevant standards.The compound flavor sauce of perilla and walleye pollack of research and development has an unique flavor.Walleye pollack has a prominent fresh taste and rich nutrition.The research and development of the compound sauce not only enrich the variety of walleye pollack products,improve their economic added value,but also provide theoretical reference for the deep processing of walleye pollack.

关 键 词：紫苏叶 明太鱼 风味酱 响应面 

分 类 号：TS264.24[轻工技术与工程—发酵工程]