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青柠味山药脆片调味配方的研究

Ding-jin LI,Zhen-hua DUAN,Zhi ZHANG,Qiu-xia DUAN,Yan LIU,Xiao-xian TANG,Lin-jing SU,Xiao-chun LI

Food Research and Development（2019）

Cited 2|Views3
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Abstract
为探讨青柠味山药脆片最佳的调味工艺,以山药为试验对象,在单因素试验基础上,通过正交试验,确定青柠味山药脆片的最佳调味配方.研究表明,青柠味山药脆片的最佳调味配方为:食盐3.0％,青柠果粉6.0％,味精1.6％,五香粉0.12％,白砂糖4.0％.最佳浸渍时间为2 h.该研究可以为山药休闲食品的开发提供理论基础.
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