朝鲜族传统冷面汤配方的优化研究A study of optimal recipes for traditional cold noodle broth of Korean minorities
李范洙,李东玲,赵金伟,张先
摘要(Abstract)：
为了开发既方便又具有朝鲜族传统冷面独特风味和营养的冷面汤,通过正交试验和感官评价优化了冷面汤的配方。作为冷面汤基料,每1000mL牛肉汤中添加葱、姜、蒜(1∶1∶1)、萝卜、红枣各9.0g、15.0g、25.0g熬制消除牛膻味;再以1000mL汤基料中添加食盐、白糖、柠檬酸、牛肉粉分别为1.5g、60.0g、4.0g、0.3g,优化了冷面汤调味配比。此时制品无牛膻味,味道鲜美,口感清爽,无异味,清澈透明,带有淡黄褐色。
关键词(KeyWords)： 冷面汤;配方;优化
基金项目(Foundation):
作者(Author): 李范洙,李东玲,赵金伟,张先
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