摘要
通过单因素试验与正交试验,对广式糖醋酱配方进行优化研究,通过食品感官鉴定方法,最终确定广式糖醋酱的最佳配方:大红浙醋500g、番茄沙司100g、OK汁60g、冰糖350g、冰酸梅酱80g、水250g、盐8g。为酒店厨房提供了一种方便糖醋酱,保证出品品质稳定,也为该酱料工业化生产提供了依据。
Through single-factor experiments and orthogonal experiments,the formula of Cantonesestyle sweet and sour sauce is optimized,and the best formula for Cantonese-style sweet and sour sauce is determined through the food sensory identification method as follows：red Zhejiang vinegar is 500 g,tomato sauce is 100 g,OK sauce is 60 g,crystal sugar is 350 g,icy plum sauce is 80 g,water is 250 g,salt is 8 g,which has provided a convenient sweet and sour sauce for the hotel kitchen,ensured the quality of the products,and provided the basis for the industrial production of the sauce.
作者
郝志阔
叶小文
钟晓霞
刘鑫峰
HAO Zhi-kuo;YE Xiao-wen;ZHONG Xiao-xia;LIU Xin-feng(Department of Food Engineering,Guangdong Environmental Protection Engineering Vocational College,Foshan 528216,China;College of Tourism,Hebei Normal University,Shijiazhuang 050024,China)
出处
《中国调味品》
CAS
北大核心
2018年第10期126-129,共4页
China Condiment
基金
2014年度广东教育教学成果奖(高等教育)培育项目(2015YZPT24)
关键词
广式糖醋酱
制作工艺
正交试验
烹饪科学
Cantonese-style sweet and sour sauce
production technology
orthogonal experiment
cooking science
