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投稿时间：2017-03-20
投稿时间：2017-03-20
中文摘要: 以盐、花椒、辣椒、料酒、葱+姜+蒜、水为主要调味原料，采用混料设计研究调味液配方中各成分的不同组合 对即食文蛤调味的感官质量影响，建立各成分配比与产品感官质量之间的回归模型，考查配方中各组分的互作效应。 获得了即食文蛤调味液的最优配方为：盐 4.0 %、花椒 4.0 %、辣椒 4.0 %、料酒 3.5 %、葱+姜+蒜（质量比 1 ∶ 1 ∶ 1）8.7 %、水75.8 %用此调味液浸泡文蛤，获得感官评分为 99.3 分，与预测值基本一致，模型可靠。
Abstract:In order to obtain the optimal recipe of instant clam seasoning liquid， salt， pepper，chilli， cooking wine， onion + ginger + garlic and water were used as raw material， the effects of different component mixtures in instant clam seasoning formula on sensory evaluation value were studied using mixture design. Regression model on ratio of components and sensory evaluation score was established. The optimum formula of instant clam seasoning liquid was salt 4.0 %， 4.0 % pepper， pepper 4.0 %， cooking wine 3.5 %， onion + ginger + garlic 8.7 % and water 75.8 %. The sensory score was 99.3 points， basically consistent with the predicted values， and the model was reliable.
keywords: mixture design seasoning formula instant clam
文章编号：201715023 中图分类号： 文献标志码：A
基金项目:苏北科技发展计划（BN2015054）
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