正交实验优化菠萝番茄酱方研究-《中国调味品》

文章信息/Info

Title:: Orthogonal experiment optimization of pineapple tomato sauce square study

摘要:: 本文以传统番茄酱生产工艺为基础，通过配方中增加菠萝鲜肉，来改善传统番茄酱风味，开发一种新的复合口味果酱。利用感官鉴定，结合单因素实验与正交实验，最终确定菠萝番茄酱最佳配方为：菠萝与番茄的质量比值50：50、柠檬酸0.4%、白砂糖6%、盐8%、黄原胶1.0%，由此配方制作出的菠萝番茄酱酸甜可口、风味浓郁。并通过理化分析成品固形物、pH值、霉菌数、菌落总数、大肠菌群以及致病菌，以评价其食用的安全性。

Abstract:: based on the traditional ketchup production technology, this paper develops a new compound flavor jam by adding pineapple fresh meat in the recipe to improve the flavor of traditional ketchup. Using the sensory evaluation, in combination with single factor experiment and orthogonal experiment, finally determine the pineapple ketchup best formula is: pineapple ratio and the quality of tomato 50:50, citric acid 0.4%, sugar 6%, salt 8%, xanthan gum 1.0%, this formula to make pineapple ketchup sour and sweet and tasty, flavor. The safety of the product was evaluated by physical and chemical analysis of its solids, pH value, mould number, total number of colonies, coliform bacteria and pathogenic bacteria