红葱酥调味品工艺配方优化
wf(2022)
Abstract
以油炸后的红葱头为原料,将食盐、鸡粉、孜然、砂糖、五香等作为辅料,油炸后的红葱头与调味粉一起搅拌均匀制成红葱酥调味品.实验结果表明,红葱酥调味品的最佳工艺参数为白砂糖添加量2.5%、食盐的添加量5%、孜然粉的添加量1.5%、五香粉的添加量0.75%、鸡粉的添加量1.5%,该工艺配方条件下所制备的红葱酥调味品感官评分为91分,产品美味可口、口感酥脆、色泽金黄、葱香浓郁.
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