为开发莲藕系列产品,以莲藕、小米椒、剁椒、花生油为主要原料,添加姜、蒜、盐等调味料制作莲藕辣酱.通过单因素实验和响应面试验优化莲藕辣酱制作工艺.以莲藕辣酱的色泽、香味、滋味、口感及组织状态为感官指标,采用模糊数学法计算感官评分.得出莲藕辣酱的最优制作工艺为添加15.63%小米椒、30.17%剁椒酱、14.35%花生油、35.58%藕粒,炒制20min,再添加1%姜、3%蒜、2%盐、1%蔗糖、1%味精、1%鸡精进行调味,此时莲藕辣酱藕香浓郁,.咸辣适中,色泽金黄油亮,感官品质最佳.
To develop lotus root series products,in this paper,lotus root,millet pepper,chopped pepper sauce and peanut oil were used as the main ingredients and seasoned with ginger,garlic and salt to make lotus root spicy sauce,and the color state,aroma and taste of the sauce were used as judging factors to score the sauce comprehensively by fuzzy mathematical method.The results of the response surface optimization test showed that 15.63%millet pepper,30.17%chopped pepper sauce,14.35%peanut oil,35.58%lotus root diced were added and stir-fried for 20 min,then 1%ginger,3%garlic,2%salt,1%sucrose,1%MSG,1%chicken essence were added for seasoning,at which time the lotus root chili sauce had rich root flavor,moderate salty and spicy,golden and oily color,and the best sensory quality.