Optimization of preparation technology of garlic sauce by response surface methodology.

Taking garlic as the main raw material and sensory evaluation as the standard, single factor experiments are conducted on the factors such as salt, broad bean paste, sugar, Weijixian soy sauce, olive oil and pepper powder affecting the garlic sauce. According to the single factor experimental results, the response surface optimization method is adopted to determine the optimal formula of garlic sauce. The results show that the best formula of garlic sauce is garlic 70 g, salt 2.92 g, broad bean paste 22.15 g, sugar 6.32 g, Weijixian soy sauce 7.38 g, edible oil 20.7 g, pepper powder 0.53 g, the sensory score is 90.96. The product is brown, viscous, delicious and ready to eat, and has the best sensory quality, rich sauce flavor, full garlic flavor, moderate saltiness, sweet and umami taste, without juice flowing. Nitrite and other physical and chemical indicators of the products are detected, and all...