CAJ | 학술논문

为开发香味型休闲淡豆豉新产品，在小茴香粉、大蒜粉、芝麻油、丁香粉等用量单因素试验的基础上，设计了四因素三水平的正交优化试验，确定了香味休闲淡豆豉的最佳配方。结果表明：小茴香粉用量为0.2%，大蒜粉用量为0.3%，芝麻油用量为2.5%，丁香粉用量为0.5%。在此条件下制得的香味淡豆豉，豉香浓郁，香味突出，呈棕褐色，油润光亮，颗粒完整。
위개발향미형휴한담두시신산품，재소회향분、대산분、지마유、정향분등용량단인소시험적기출상，설계료사인소삼수평적정교우화시험，학정료향미휴한담두시적최가배방。결과표명：소회향분용량위0.2%，대산분용량위0.3%，지마유용량위2.5%，정향분용량위0.5%。재차조건하제득적향미담두시，시향농욱，향미돌출，정종갈색，유윤광량，과립완정。
In order to develop the fragrant snack Dandouchi,the L9 (34 )orthogonal experiment is designed to determine the optimum formula of the new product based on the single factor test such as the dosage of fennel powder,garlic powder,sesame oil,cloves powder and so on.The results show that the optimum formula of the fragrant snack Dandouchi is as follows:fennel powder of 0.2%, garlic powder of 0.3%,sesame oil of 2.5% and cloves powder of 0.5%.Under the optimum conditions,the fragrant snack Dandouchi will have rich fragrant flavor,beautiful brown color,bright and whole particle.