[1]马凌云.板栗调味酱的研制[J].中国调味品,2019,(03 ):116-119.
 Study on flavoring paste of Chinese chestnut[J].CHINA CONDIMENT,2019,(03 ):116-119.
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板栗调味酱的研制()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年03期
页码:
116-119
栏目:
出版日期:
2019-03-20

文章信息/Info

Title:
Study on flavoring paste of Chinese chestnut
作者:
马凌云
文献标志码:
A
摘要:
以板栗为研究对象,在单因素试验的基础上采用L9(34)正交试验,以感官鉴评为标准,研制板栗调味酱的最佳配方。结果表明:板栗调味酱最佳配方为:板栗60g(其中板栗丁40g,板栗浆20g)、黄豆酱15g、白砂糖3.0g、辣椒粉1.3g、花椒粉0.6g。用该配方制出的板栗调味酱酱体红润油亮,粘稠度好,板栗粒大小均匀呈金黄色,板栗香味浓郁,酱香味适宜,风味调和,味道麻辣爽口,甜、咸、鲜味适中,咀嚼性好。
Abstract:
Taking Chinese chestnut as raw material, based on the single factor experiment and orthogonal test, the optimum formula for the flavoring paste was developed by sensory evaluation. The results showed that the best formula was as follows: Chinese chestnut granules 40g, Chinese chestnut pulp 20g, soybean paste 15g, ,sugar 3.0g, capsicum 1.3g and pepper 0.6g. The product was red bright and luster, and it had a good viscosity, the chestnut granules was in point size and had rich aroma, the flavoring paste was very delicious and the taste was suitable, and the chewiness was also good
更新日期/Last Update: 2019-05-20