期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：12
期号：8
页码：421-425
DOI：10.19026/ajfst.12.2991
出版社：MAXWELL Science Publication
摘要：To deep processing of shixiang vegetable, sufficient development of shixiang vegetable, using fresh shixiang and soy sauce as the main raw material, develop shixiang functional liquid flavoring agent. The functional liquid flavouring agent was studied through single factor experiment and orthogonal experiment, blanching temperature, blanching time, extraction time, extraction temperature, the proportion of shixiang and soy sauce and the deployment test were studied. The optimal conditions for production of shixiang functional liquid flavoring agent: blanching temperature 95C, blanching time 2 min, extraction temperature 95C extraction time 6 min, the proportion of ten parsley and soy sauce 1:15 (g:mL), the optimal deployment of combination: sugar1%, alcohol 3%, caramel 0.5%. According to the above process in the production of shixiang functional liquid flavoring agent will meet the needs of the consumers' taste and health.
