[1]黄俊生,邱晨晨,陈耿廷.余甘子固态调味品生产工艺研究[J].中国调味品,2017,(12):111-114.
　Study on Production Technology of Solid-state Condiment of Phyllanthus emblica.Study on Production Technology of Solid-state Condiment of Phyllanthus emblica[J].CHINA CONDIMENT,2017,(12):111-114.
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余甘子固态调味品生产工艺研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2017年12期
页码:
111-114
栏目:
出版日期:
2017-12-01

文章信息/Info

Title:
Study on Production Technology of Solid-state Condiment of Phyllanthus emblica
作者:
黄俊生1; 邱晨晨2 ; 陈耿廷2
韩山师范学院 烹饪与酒店管理学院,广东 潮州 521041 ;2.韩山师范学院 化学与环境工程学院,广东 潮州 521041
Author(s):
Study on Production Technology of Solid-state Condiment of Phyllanthus emblica
(L.) HUANG Jun-sheng1,QIU Chen-chen2,CHEN Geng-ting2 School of Culinary Arts and Hotel Management, Hanshan Normal University, Chaozhou 521041,China;2.School of Chemistry and Environmental Engineering, Hanshan Normal University,Chaozhou 521041,China)
关键词:
余甘子; 潮州菜; 固态调味品; 生产工艺
Keywords:
Phyllanthus emblica (L.); Teochew cuisine;  the solid-state condiment;  production technology
分类号:
S377
文献标志码:
Study
摘要:
以余甘子为主要原料，研制潮州菜特色余甘子固态调味品。通过感官评定为优化目标，以单因素试验和L9(34)正交试验确定了余甘子固态调味品的最佳配方。研究结果表明，影响因素主次顺序为：余甘子提取液＞柠檬酸＞麦芽糊精＞谷氨酸钠。最优组合为：A2B2C2D2，即食盐71.94%、余甘子膏8.63%、麦芽糊精10.79%、谷氨酸钠7.19%、柠檬酸1.45%;此时，产品效果最佳。
Abstract:
The study on the solid-state condime nt applied to Teochew cuisine is based on the extraction of flavor compounds from Phyllanthus emblica (L.) The best formula of the solid-state condiment is determined by single factor experiment and L9(34)orthogonal experiment. The results sho w that the se quence of influential factors is: the extracting solution of Phyllanthus emblica (L.) > citric acid > maltodextrin > sodium glutamate. Also, the optimal combination is A2B2C2D2, which means product effect would be the best when it contains 71.94% salt, 8.63% the extraction of Phyllanthus emblica (L.),10.79% maltodextrin, 7.19% sodium glut amate and 1.45% citric acid.In this formula, the product works best

参考文献/References:

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更新日期/Last Update: 2017-12-05