川北凉粉调味汁的生产工艺及优化研究

摘要

对川北凉粉调味汁的生产工艺进行研究，并通过单因素试验和正交试验对川北凉粉调味汁的配方进行优化，确定了川北凉粉调味汁的最佳配方。结果表明：以100 g 豌豆凉粉为主料制作川北凉粉，其调味汁的最佳配方为味精0．5 g，酱油4．5 g，醋5 g，豆豉卤17 g，蒜泥6 g，白糖3 g，辣椒油12 g，花椒粉0．3 g，葱花6 g。在此条件下，制成的川北凉粉色泽红亮，滋味鲜美，香味浓郁。%The processing technology of northern-Sichuan-style pea jelly sauce is studied,the formula is optimized through the single factor experiment and orthogonal experiment,and the best formula of northern-Sichuan-style pea jelly sauce is identified.The results indicate that the main ingredient is 100 g pea jelly,the best formula is MSG 0.5 g,soy sauce 4.5 g,vinegar 5 g,lobster sauce's marinades 17 g,garlic 6 g,sugar 3 g,chili oil 12 g,Chinese pepper 0.3 g,chopped green onion 6 g. Under such conditions,northern-Sichuan-style pea jelly sauce has red color,delicious taste and strong fragrance.