[1]赵山山.红薯全粉无蛋低脂沙拉酱的研制及货架期的研究[J].中国调味品,2019,(03 ):107-112.
Development of Sweet Potato Whole Powder and Egg-Free Low-fat Salad Dressing and Study on Shelf Life ZHAO Shanshan, YANG Xiaoyan, YANG Yuanyuan, CHEN Yifan, DU Qiuling,[J].CHINA CONDIMENT,2019,(03 ):107-112.
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红薯全粉无蛋低脂沙拉酱的研制及货架期的研究()
《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]
- 卷:
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- 期数:
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2019年03期
- 页码:
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107-112
- 栏目:
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- 出版日期:
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2019-03-20
文章信息/Info
- Title:
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Development of Sweet Potato Whole Powder and Egg-Free Low-fat Salad Dressing and Study on Shelf Life ZHAO Shanshan, YANG Xiaoyan, YANG Yuanyuan, CHEN Yifan, DU Qiuling,
- 作者:
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赵山山
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- 文献标志码:
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A
- 摘要:
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以红薯全粉为原料，通过单因素和正交实验，优化无蛋低脂沙拉酱的配方，确定红薯全粉沙拉酱的最佳配方为菜籽油添加量30%，白醋添加量7.5%，红薯粉添加量22%，白糖添加量11%，食盐添加量1%，调味料添加量0.4%，淀粉添加量3%，水添加量23%，黄原胶添加量0.3%，单甘酯添加量0.35%，蔗糖酯添加量0.35%。采用加速货架期实验（ASLT）法，以主要影响指标过氧化值为评价指标，快速预测无蛋沙拉酱货架期，计算出常温25℃下红薯全粉无蛋沙拉酱的货架期为217天。
- Abstract:
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The formula of low fat salad dressing was optimized by single factor and orthogonal experiments with sweet potato powder as raw material. The best formula for determining sweet potato powder low-fat salad dressing is 30% vegetable oil, 7.5% white vinegar, 22% sweet potato powder, 11% sugar, 1% salt, 0.4% seasoning, 3% s tarch, 23% water, 0.3% xanthan gum, 0.35% monoglyceride, 0.35% sucrose ester. Based on the shelf life test ALST, with the main impact indicator peroxide value as an evaluation index, to quickly predict the shelf life of salad dressing, the shelf life of sweet potato powder low fat salad dressing under normal temperature (25°C) was calculated to be 217d
更新日期/Last Update:
2019-05-20