风味茄子酱加工工艺研究

风味茄子酱加工工艺研究(9200字)
摘  要：为研究风味茄子酱的加工工艺，本次试验通过改变茄子酱的配方，对蒸煮时间进行试验，对于粗辣椒粉、蒜蓉、食盐的添加量进行单因素试验和正交试验，对杀菌工艺进行试验，烹制一种比较适合湖南人口味的茄子酱。得出产品蒸煮最佳时间为10min ，最佳配方为：粗辣椒粉15g，蒜蓉20g食盐6g。最佳杀菌工艺参数为：121℃杀菌5min。

关键词：茄子酱；加工工艺；配方

Processing of Flavor Eggplant Sauce
Abstract: As the research flavor eggplant sauce processing technology, by changing this trial of the formula, eggplant sauce is tested cooking time for thick chili powder, garlic, adding amount of salt single factor and orthogonal test, the test of sterilization process, cooking a more suitable for Hunan people taste eggplant sauce. The best time for that product cooking 10min, the best formula for: thick chili powder 15g, minced garlic 20g salt 6g. Best sterilization process parameters for: 121 ℃ sterilization 5min.

Key words: Eggplant Sauce；Processing；Formula