摘要
文章研究了海盐风味复合调味料的配方设计,以感官品评得分为指标,研究了海盐、白砂糖、味精、酸水解植物蛋白调味粉4个主要因素的添加量对海盐风味复合调味料感官品评的影响,并利用正交试验优化了海盐风味复合调味料的配方,确定了海盐风味复合调味料的最佳配比为:海盐13.0%、白砂糖38.5%、味精8.5%、酸水解植物蛋白调味粉3.0%、鸡肉粉7.0%、酱油粉5.0%、麦芽糊精25.0%,在该配方下海盐风味复合调味料的感官评分达到97.85分,风味、口感最佳。
The formula design of sea salt flavor compound seasoning is studied,the effects of four main factors including sea salt,sugar,monosodium glutamate and acid hydrolyzed vegetable protein seasoning powder on the sensory evaluation of sea salt flavor compound seasoning are studied in this paper.The formula of sea salt flavor compound seasoning is optimized by orthogonal test,and the optimum ratio of sea salt flavor compound seasoning is determined as follows:13.0%salt,38.5%sugar,8.5%monosodium glutamate,3.0%acid hydrolyzed vegetable protein seasoning powder,7.0%chicken powder,5.0%soy sauce powder and 25.0%maltodextrin.Under such formula,the sensory evaluation score of sea salt flavor compound seasoning reaches 97.85,and the flavor and taste are the best.
作者
张媛媛
巩俊明
韩顺凯
韩硕
李永歌
ZHANG Yuan-yuan;GONG Jun-ming;HAN Shun-kai;HAN Shuo;LI Yong-ge(Baoding Way Chein Food Industrial Co.,Ltd.,Baoding 071000,China)
出处
《中国调味品》
CAS
北大核心
2020年第6期130-133,共4页
China Condiment
关键词
海盐风味
复合调味料
膨化食品
应用
感官品评
sea salt flavor
compound seasoning
puffed food
application
sensory evaluation
