果仁夹心调味海苔的研制

The Development of the Embedded Nuts Seasoning Seaweed

摘要: 在单因素实验基础上采用L₉(3⁴)正交试验，探讨黄酒、酱油、增稠剂、淀粉糖及蔗糖的用量和比例，对调味液粘度和烤海苔风味的影响。结果表明烤海苔调味液的最佳配比为：酱油100g、黄酒40g、增稠剂4%、淀粉糖100 g/蔗糖40 g。影响夹心海苔粘结程度的主次顺序：淀粉糖/蔗糖(D) > 增稠剂(C) > 黄酒(B) > 酱油(A)；影响夹心海苔口感的主次顺序：酱油(A) = 淀粉糖/蔗糖(D) > 黄酒(B) = 增稠剂(C)。粘度显著分析表明：酱油F_A1 < 黄酒F_B1 < 增稠剂F_C1 < 淀粉糖/蔗糖F_D1 < 9.00，说明4种调料的粘合效果都不显著；口感显著分析表明：黄酒F_B2 < 增稠剂F_C2 < 9.00，说明黄酒和增稠剂对口感的调节作用不显著；酱油F_A2 = 淀粉糖/蔗糖F_D2 > 19.00，说明酱油和糖对口感的调节作用非常显著。

Abstract: This experiment mainly studied the effect of yellow rice wine, soy sauce, thickening agent, starch sugar and sugar on cementing and saucing for sandwich sea laver on the basis of single factor ex-periment using L₉(3⁴) orthogonal experiment. The single factor experiment showed that the best complex flavoring liquid was 100 g soy sauce, 40 g yellow rice wine, 4% of thickener, 100 g starch sugar and 40 g sugar. The effect on bonding degree of sandwich seaweed in order of priority is starch sugar and sugar, thickening agent, yellow rice wine, soy sauce. The effect on taste of sandwich seaweed in order of priority is soy sauce and starch sugar and sugar, thickening agent and yellow rice wine. Significance analysis showed that F_A, F_B, F_C and F_D were less than F_{(2,2) 0.1} = 9.00, which meant that soy sauce, yellow rice wine, thickening agent, starch sugar and sugar had insignificant effect on cementing. For saucing, F_A and F_D were both greater than F_{(2,2) 0.05} = 19.00, which showed that soy sauce, starch sugar and sugar had significant effect on saucing. While yellow rice wine and thickening agent have little effect.