摘要
将玉米膳食纤维应用于调味酱的生产中,研制一种营养价值高、口感风味好的调味酱。以调味酱的感官评分为考察指标,通过单因素试验和正交试验确定玉米膳食纤维在调味酱生产中最适添加量。结果表明,当玉米膳食纤维添加量15%,食盐添加量5%,黄豆酱添加量20%,白砂糖添加量2%时,可制得组织状态均匀一致、口感细腻、风味纯正的调味酱。
The corn dietary fiber is used in the production of sauce.,developed a kind of high nutritional value, taste good sauce flavor. The optimum dosage of corn dietary fiber in the production of sauce is determined by single factor test and orthogonal test. The results show that when the dietary fiber content of corn is 15%, the amount of salt added is 5%, the amount of soybean paste is 20% and the amount of white sugar is 2%,the texture is uniform,the taste is fine and the flavor is pure.
出处
《农产品加工》
2017年第1期20-22,28,共4页
Farm Products Processing
基金
长春市科技计划项目(14NK004)
关键词
玉米膳食纤维
调味酱
正交试验
corn dietary fiber
flavoring sauce
orthogonal test
