【摘要】 以椒蒿、蒜末、食盐、食用油为主要原料，制作椒蒿辣酱。在单因素试验的基础上，采用响应面优化试验，通过感官评价优化椒蒿辣酱的配方并检测影响产品营养成分的相关理化指标。结果表明，椒蒿辣酱的最优配方为椒蒿206.77 g、蒜末56.51 g、食盐4.39 g、食用油162.54 g,以此配方研制的辣酱品质良好，检测出的各项理化指标和微生物指标均符合国家标准。该研究为野菜加工工业提供了理论基础。更多还原

【Abstract】 Artemisia dracunculus spicy sauce is prepared with Artemisia dracunculus, minced garlic, salt and edible oil as the main raw materials. Based on the single factor test, response surface optimization test is used to optimize the formula of Artemisia dracunculus spicy sauce through sensory evaluation, and the related physicochemical indexes influencing the nutrients of the product are detected. The results show that the optimal formula of Artemisia dracunculus spicy sauce is 206.77 g Artemisia dracunculus, 56.51 g minced garlic, 4.39 g salt and 162.54 g edible oil. Artemisia dracunculus spicy sauce developed with this formula has good quality, and the physicochemical indexes and microbial indexes are all in line with the national standards. This study has provided a theoretical basis for wild vegetable processing industry.更多还原