Abstract

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 95°C, blanching time 2 min, extraction temperature 95°C 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.

Keywords:

Functional liquid flavoring agent, shixiang, technological process,

References

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Competing interests

The authors have no competing interests.

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The authors have no competing interests.