一種調(diào)味汁的工藝配方優(yōu)化研究

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摘 要：本文通過單因素試驗(yàn)和二次通用旋轉(zhuǎn)組合設(shè)計(jì)試驗(yàn)，確定調(diào)味汁的最優(yōu)原料配比為醬油和醋的配比3.92∶1.00、白砂糖16.3%、味精0.395%、蒜頭7.2%以及干辣椒3.6%。按照此配方制得的調(diào)味汁的感官品質(zhì)良好，比較符合閩東地區(qū)消費(fèi)者的口味。

關(guān)鍵詞：調(diào)味汁；單因素試驗(yàn)；二次通用旋轉(zhuǎn)組合設(shè)計(jì)；配方；優(yōu)化

Study on Optimization of Process Formula for a Kind of Seasoning Sauce

SUN Mingru

（Ningde Food and Drug Evaluation and Certification Center， Ningde 352000， China）

Abstract： In this paper， the optimal ratio of soy sauce and vinegar 3.92∶1.00， white sugar 16.3%， monosodium glutamate 0.395%， garlic 7.2% and dried pepper 3.6% were determined by single factor test and two general rotary combination design test. The sauce prepared according to this formula has good sensory quality and is more in line with the taste of consumers in eastern Fujian.

Keywords： seasoning; single factor test; secondary universal rotation combination design; formula; optimization

在經(jīng)濟(jì)高速發(fā)展的推動(dòng)下，人們對(duì)于調(diào)味品的需求逐漸增加，從而使調(diào)味品的種類越來越多樣化。（剩余3476字）