| 蒜蓉调味品和蒜蓉番茄酱的加工工艺 |
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| 引用本文： | 韩舜愈,蒋志荣,蒋玉梅,张盛贵,毕阳.蒜蓉调味品和蒜蓉番茄酱的加工工艺[J].甘肃农业大学学报,2003,38(1):26-30. |
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| 作者姓名： | 韩舜愈 蒋志荣 蒋玉梅 张盛贵 毕阳 |
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| 作者单位： | 1. 甘肃农业大学食品科学与工程系
2. 甘肃农业大学林学院,兰州,730070 |
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| 基金项目： | 甘肃省教育厅(编号:00507160) |
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| 摘 要： | 对蒜蓉制品的配方进行的优选试验结果表明:蒜蓉调味品的最佳配方为调味液2 %、盐10 %、蔗糖1.0 %、小磨香油0.5 %、味精0.2 %;蒜蓉番茄酱的最佳配方为大蒜45 %、番茄汁38 %、食盐3.5 %、蔗糖5 %。
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| 关 键 词： | 大蒜 蒜蓉调味 蒜蓉番茄酱 加工工艺 配方 |
| 文章编号： | 1003-4315(2003)01-0026-05 |
Process of mashed garlic spicy catsup and garlic ketchup |
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| HAN Shun-yu,JIANG Zhi-rong,JIANG Yu-mei,ZHANG Sheng-gui,BI Yang.Process of mashed garlic spicy catsup and garlic ketchup[J].Journal of Gansu Agricultural University,2003,38(1):26-30. |
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| Authors: | HAN Shun-yu JIANG Zhi-rong JIANG Yu-mei ZHANG Sheng-gui BI Yang |
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| Institution: | HAN Shun-yu1,JIANG Zhi-rong2,JIANG Yu-mei1,ZHANG Sheng-gui1,BI Yang1 |
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| Abstract: | New formulas of mashed garlic spicy catsup and garlic ketchup were studied in this paper. The results showed that the best formula of mashed garlic spicy catsup includes fresh garlic paste 2 %, salt 10 % sugar 1.0 % ajonjoli oil 0.5 %, flavor essence 0.2 %; And the best formula of garlic ketchup includes fresh garlic paste 45 %, tomato ketchup 38 %. salt 3.5 % and sugar 5 %. |
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| Keywords: | garlic mashed garlic spicy catsup garlic ketchup process formula |
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