宫保味调味酱的研制

摘要

主要对宫保味调味酱的配方和工艺进行了研究。结果表明：最佳配比是酱油32．6％、蔗糖17．4％、豆瓣酱16．3％、食醋10．9％、食盐7．6％、黄酒7．6％、辣椒4．3％、花椒1．6％、蒜粉0．5％、葱粉0．3％、姜粉0．2％、酱专用增稠剂0．5％；85℃，25 min能够起到较好的灭菌效果；0．3 g/kg山梨酸钾、pH 4．4时能够达到较好的防腐效果。%Study the processing technology of Gong Bao flavoring paste.The results show that good-quality and delicious flavoring paste could be obtained by following mixing conditions:soy sauce 32.6%,sugar 17.4%,bean sauce 16.3%,vinegar 10.9%,salt 7.6%,rice wine 7.6%,hot pepper 4.3%,prickly ash 1.6%,garlic powder 0.5%,scallion powder 0.3%,ginger powder 0.2%,special sauce thickener 0.5%.When the temperature is 85 ℃,lasting for 25 min,the flavoring paste could get a good sterilizing effect.Active preservative effect is achieved by adding 0.3 g/kg of potassium sorbate,and pH is 4.4.