[1]陈水科.板栗芝麻复合调味酱工艺优化及品质研究[J].中国调味品,2019,(03 ):127-130.
 Study on the Process Optimization and Quality of Chinese Chestnut- Sesame Paste[J].CHINA CONDIMENT,2019,(03 ):127-130.
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板栗芝麻复合调味酱工艺优化及品质研究()
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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:
127-130
栏目:
出版日期:
2019-03-20

文章信息/Info

Title:
Study on the Process Optimization and Quality of Chinese Chestnut- Sesame Paste
作者:
陈水科
文献标志码:
A
摘要:
本文对板栗芝麻复合调味酱加工过程中的芝麻烘炒时间与温度、配方以及成品营养成分及食用安全性进行了研究。通过试验及相关分析,优化了板栗芝麻复合调味酱生产工艺,确定最佳烘炒温度为140℃,最佳烘炒时间为30min。通确定最佳配方为芝麻酱90克、板栗30克、生抽15克、水30克、食盐4克、香油5克。并分析了其主要营养成分均符合国际标准,成品具有食用安全性。本研究为风味芝麻酱的开发以及传统烹饪加工产品工业化生产提供参考依据。
Abstract:
This paper explored the frying time and temperature of sesame, the formulation and the nutritional ingredients and safety of the Chinese chestnut- sesame paste. The production process of the Chinese chestnut- sesame paste was optimized through tests and relevant analysis. The best frying temperature and time were determined to 140℃ and 30min. The best formulation was: 90g sesame paste, 30g Chinese chestnut, 15g light soy paste, 30g water, 4g salt, 5g sesame oil. The analysis results indicate that its nutritional ingredients conform to international standard and that the finished product is safe to eat. This study provides a reference for the development of special sesame paste and the industrialized production of traditional cooking products
更新日期/Last Update: 2019-05-20