摘要
文章以传统番茄酱生产工艺为基础,通过在配方中增加菠萝鲜肉来改善传统番茄酱风味,开发一种新的复合口味果酱。利用感官鉴定,结合单因素实验与正交实验,最终确定菠萝番茄酱的最佳配方为:菠萝与番茄的质量比值为50∶50、柠檬酸0.4%、白砂糖6%、盐8%、黄原胶1.0%,由此配方制作出的菠萝番茄酱酸甜可口、风味浓郁。并通过理化分析成品固形物、pH值、霉菌数、菌落总数、大肠菌群以及致病菌,以评价其食用的安全性。
Based on the traditional production technology of tomato sauce,this paper develops a new compound-flavor jam by adding pineapple pulp in the formula to improve the flavor of traditional tomato sauce.Using the sensory evaluation,in combination with single factor experiment and orthogonal experiment,finally determine the pineapple tomato sauce's best formula as follows:the ratio of pineapple to tomato sauce is 50∶50,citric acid is 0.4%,sugar is 6%,salt is 8%,xanthan gum is 1%,the pineapple tomato sauce made by this formula is sweet,sour and rich in flavor.The food safety is evaluated by physical and chemical analysis of solids,pH value,number of mould,total number of colonies,coliform flora and pathogenic bacteria.
作者
冯明会
李锐
吴勇
FENG Ming-hui;LI Rui;WU Yong(College of Cuisine,Sichuan Tourism University,Chengdu 610100,China;School of Bioscience and Technology,Lingnan Normal College,Zhanjiang 524048,China;CNOOC Energy Technology&Services-Catering&Support Services Co.,Ltd.,Zhanjiang 524048,China)
出处
《中国调味品》
CAS
北大核心
2019年第2期122-125,133,共5页
China Condiment
关键词
菠萝番茄酱
正交实验
配方优化
产品研发
pineapple tomato sauce
orthogonal experiment
formula optimization
product development
