一种西瓜复合调配酱的工艺研究

Development of a Watermelon Composite Blending Sauce

摘要: 本文以西瓜皮、大豆、黄豆酱、低聚果糖、辣椒、紫薯、人参、黄精等为主要原料，针对中老年人群，开发一款西瓜复合调配酱，并确定其生产工艺及配方。首先，以感官质量、粘度、色差和水分含量作为评价指标，通过单因素试验，依次确定西瓜皮、黄豆酱、低聚果糖、辣椒和紫薯的添加量。在此基础上，以产品的感官和理化质量为综合评价指标，进行了产品配方的正交试验L₉(3⁴)，其结果为：西瓜皮40%、大豆10%、黄豆酱35%、辣椒4%、低聚果糖1%、紫薯2%、人参0.1%、黄精0.1%、肉苁蓉0.1%、食用油5%、熟白芝麻2.7%。开发的西瓜复合调配酱营养丰富，风味独特。该研究不仅实现了西瓜皮的高效利用，更为调配酱类食品的研发提供了新的思路和方法。

Abstract: In this paper, watermelon rind, soybean, soybean paste, oligofructose, chili, purple potato, ginseng, and Polygonatum as main raw materials, a watermelon composite blended sauce for the middle-aged and elderly population was developed, and its production process and formula were also explored. First, the amounts of watermelon rind, soybean paste, oligofructose, chili, and purple potato were determined by single-factor tests, in terms of sensory quality, viscosity, color difference, and moisture content. On this basis, the product formulation was comprehensively optimized in an orthogonal test of L₉(3⁴), in terms of sensory and physicochemical quality. And the results were as follows: watermelon peel 40%, soybean 10%, soybean paste 35%, chili 4%, oligofructose 1%, purple potato 2%, ginseng 0.1%, Polygonatum 0.1%, Cistanche 0.1%, edible oil 5%, cooked white sesame seeds 2.7%. The flavor of the sauce was unique, while its nutrition was rich. The study not only realizes the efficient utilization of watermelon rind, but also provides a new idea and method for the research and development of sauce food.