CAJ | 학술논문

黑椒牛排风味调味料是近年来产生的一种新型的膨化食品外撒调味料，产品风味独特，口味浓厚。研究了黑胡椒粉、牛肉精粉、食盐、I＋G的添加量对膨化食品风味的影响，并利用正交实验对黑椒牛排风味膨化食品调味料的配方进行优化，确定了最佳配比为黑胡椒粉0．3％，食盐1．2％，牛肉精粉0．3％， I＋G 0．15％，白砂糖粉1．0％，辣椒粉0．2％。
흑초우배풍미조미료시근년래산생적일충신형적팽화식품외살조미료，산품풍미독특，구미농후。연구료흑호초분、우육정분、식염、I＋G적첨가량대팽화식품풍미적영향，병이용정교실험대흑초우배풍미팽화식품조미료적배방진행우화，학정료최가배비위흑호초분0．3％，식염1．2％，우육정분0．3％， I＋G 0．15％，백사당분1．0％，랄초분0．2％。
Black pepper steak flavor seasoning is a new puffed food seasoning with unique flavor and strong taste.Mainly study the effects of addition amount of black pepper powder,beef extract pow-der,salt and I+G on the flavor of puffed food,and optimize the formula of puffed food seasoning with black pepper steak flavor by orthogonal experiment.The results show that the best ratio is black pepper powder 0.3%,salt 1.2%,beef extract powder 0.3%,I+G 0.15%,sugar 1.0%,chili pow-der 0 .2%.