【摘要】 为了对香椿进行深加工,充分开发利用香椿资源,采用新鲜香椿芽和酱油为主要原料,开发香椿功能性液态调味剂。通过工艺参数的单因素试验和正交试验及功能性调味剂调配的正交实验,研究了烫漂温度、烫漂时间、浸提时间、浸提温度、香椿芽与酱油的比例和调配配比等因素对香椿功能性液态调味剂品质的影响,生产香椿功能性液态调味剂的最优条件:95℃烫漂时间2min,140℃浸提时间6min,香椿芽与酱油的比例1:4,最佳调配组合为1%糖、2%酒精、1%酱色。按以上工艺流程生产的香椿功能性调味剂能够满足消费者的调味和保健的需求。更多还原

【Abstract】 In order to process toon deeply and develop toon resources fully,fresh toon sprouts and soy sauce are used as the main raw materials to develop the functional liquid flavoring agent.The quality factors to develop the toon functional liquid flavoring agent are determined by orthogonal test and single factor test and orthogonal test,which include blanching temperature,the ratio of hot drift time,extraction temperature,extraction time,the proportion of toon sprouts and soy sauce and the flavoring preparation ratio,etc.The test result shows that the optimal conditions for producing the toon functional liquid flavoring agent are: blanching for 2 min at 95 ℃,extraction temperature of 140 ℃,extraction time of 6 min,ratio of toon sprouts and soy sauce is 1:4,the best allocation portfolio is sugar of 1%,alcohol of 2%,caramel of 1%.The produced toon functional liquid flavoring agent by the above process is able to meet the consumers’ needs for flavoring and health care.更多还原