【摘要】 以腌制大头菜、辣椒、菜籽油和大头菜腌制液为主要原料,开发了一款大头菜调味酱产品。通过正交试验和感官评价筛选出最佳配料是大头菜9.0%、猪肉10.0%、辣椒22.0%和腌制液8.0%;极差分析表明影响该产品品质的因素主次顺序为:大头菜添加量>辣椒添加量>腌制液添加量>猪肉添加量;方差分析结果表明腌制液添加量对综合评分有显著影响(P<0.05),大头菜添加量和辣椒添加量对调味酱的感官品质有极显著影响(P<0.01)。通过对产品的检测,其主要理化指标和卫生指标均符合质量标准要求,产品品质安全可靠。更多还原

【Abstract】 In this experiment,the pickled kohlrabi,chili,rapeseed oil and kohlrabi pickling liquid are used as the main raw materials to develop a kind of kohlrabi seasoning sauce.Through orthogonal test and sensory evaluation,the best ingredients are 9.0% kohlrabi,10.0% pork,22.0% chili and 8.0%pickling liquid.The range analysis results show that the factors affecting the quality of the product in primary and secondary sequence are:the additive amount of kohlrabi>the additive amount of chili>the additive amount of pickling liquid>the additive amount of pork.The analysis of variance results show that the additive amount of pickling liquid has a significant influence on the comprehensive score(P<0.05),while the additive amount of kohlrabi and chili has a very significant influence on the sensory quality of seasoning sauce(P<0.01).Through the test of the product,its main physicochemical indexes and hygienic indexes all meet the requirements of the quality standard,the quality of the product is safe and reliable.更多还原