机构地区: 广东海洋大学食品科技学院
出 处: 《中国调味品》 2012年第6期61-64,共4页
摘 要: 文章以马氏珠母贝肉煮汁液为主要原材料,配以变性淀粉,白砂糖,食盐,海藻酸钠,葡萄糖等辅料,采用正交试验设计的方法分别对液体调味酱和半固体调味酱的配方进行了优化,最后确定了两种调味酱的最佳配方。 Pinctada martensii cooking juice was used as the main raw material, together with the modified starch,sugar,salt,sodium alginate, glucose and other accessories. The orthogonal experimental design was applied to optimize the formula of liquid and semi-solid sauce. Finally, the two best formu- la of sauce was obtained according to the test results.