中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
11期
97-99
,共3页
刘长姣%王晓英%于徊萍%孟宪梅
劉長姣%王曉英%于佪萍%孟憲梅
류장교%왕효영%우회평%맹헌매
榛蘑%调味酱%正交试验
榛蘑%調味醬%正交試驗
진마%조미장%정교시험
Armillaria mellea%catchup%orthogonal test
以榛蘑为主要原料，添加圆葱、食盐、绿花椒等为辅料，制作榛蘑调味酱。以感官评价为考察指标，通过正交试验确定最佳配方。最佳配方为榛蘑100 g、圆葱添加量为7%、食盐添加量为6%、绿花椒粉添加量为0.6%、变性淀粉添加量为4%、姜粉0.4%、白砂糖3%。制得具有独特风味，组织状态均匀一致的榛蘑调味酱。
以榛蘑為主要原料，添加圓蔥、食鹽、綠花椒等為輔料，製作榛蘑調味醬。以感官評價為攷察指標，通過正交試驗確定最佳配方。最佳配方為榛蘑100 g、圓蔥添加量為7%、食鹽添加量為6%、綠花椒粉添加量為0.6%、變性澱粉添加量為4%、薑粉0.4%、白砂糖3%。製得具有獨特風味，組織狀態均勻一緻的榛蘑調味醬。
이진마위주요원료，첨가원총、식염、록화초등위보료，제작진마조미장。이감관평개위고찰지표，통과정교시험학정최가배방。최가배방위진마100 g、원총첨가량위7%、식염첨가량위6%、록화초분첨가량위0.6%、변성정분첨가량위4%、강분0.4%、백사당3%。제득구유독특풍미，조직상태균균일치적진마조미장。
Armillaria mellea is chosen as the main material,adding onion,salt,green prickleyash and modified starch to develop catchup.By sensory evaluation,orthogonal test is used to get the optimum formula of Armillaria mellea catchup.The optimum formula of catchup is as follows:Armillaria mellea of 100 g,onion amount of 7%,salt amount of 6%,green prickleyash amount of 0.6%, modified starch amount of 4%,sucrose amount of 3%,ginger powder amount of 0.4%.The Armillaria mellea catchup has unique flavor and uniform texture.
