We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Process optimization and quality inspection of new vegetable sauce.
- Authors
ZHAO Jianying; FANG Wenxuan; BAI Jian
- Abstract
Vegetables (purple-backed asparagus, silver fungus, carrot), soybean paste and soybean oil were used as main raw materials to study the optimal process for vegetable sauce and to test the quality of the sauce produced with this process. Based on the results of single factor test, Plackett-Burman (PB) design combined with Box-Behnken Design (BBD) response surface test was used to evaluate the quality of new vegetable sauce, color difference (a*) and sensory score were used as evaluation indexes. The processing technology of new vegetable sauce was optimized based on principal component analysis (PCA). The results showed that the optimal process for the new vegetable sauce was as follows: vegetables 100 g as the benchmark, vegetable ratio (purple-backed asparagus: silver fungus: carrot) 2:1:3, soybean oil 40%, salt 3%, chili 2.5%, soybean paste 16%, minced garlic 1.2%, minced ginger 1.2%, pepper 0.5%, star anise 0.5%, sesame 0.5%, MSG 0.6%, pickling time 35min. The standardized comprehensive score of the sauce was the highest under this process, and the validation test confirmed the rationality of the model. All physicochemical and microbiological indicators were in line with the national standard.
- Subjects
CARROTS; GARLIC; VEGETABLES; PROCESS optimization; MISO; SOY oil; PRINCIPAL components analysis
- Publication
China Food Additives, 2023, Vol 34, Issue 2, p163
- ISSN
1006-2513
- Publication type
Article
- DOI
10.19804/j.issn1006-2513.2023.02.021