李 丽，张 波^*，丰暑敏，杨 平，台小文

（甘肃农业大学食品科学与工程学院，甘肃省葡萄与葡萄酒工程学重点实验室，甘肃省葡萄与葡萄酒产业技术研发中心，甘肃兰州 730070）

摘要：番茄调味酱是餐饮中常用的配料之一，但是目前市售的该类商品多为单一口味产品，具有复合风味的番茄调味酱现在还很有限。本研究拟以番茄、干红葡萄酒、白砂糖、柠檬酸、羧甲基纤维素钠、山梨酸钾等为实验材料制作一种干红葡萄酒番茄调味酱，并通过单因素和响应面法对影响其感官的干红葡萄酒、白砂糖和柠檬酸等进行实验优化。研究结果表明，此干红葡萄酒番茄调味酱的最佳制作配方为：番茄200 g（82.48%，m/m）、白砂糖30 g（12.37%，m/m）、干红葡萄酒12 mL（4.95%，v/m）、羧甲基纤维钠0.40 g（0.16%，m/m）、柠檬酸0.04 g（0.02%，m/m）和山梨酸钾0.05 g（0.02%，m/m）。在此最佳条件下制得的干红葡萄酒番茄调味酱感官评分最高（88.16分），产品整体呈鲜红色，色泽均匀，口感细腻，酸甜适中，无杂质及分层，具有葡萄酒和番茄的复合风味。相关的理化及微生物指标测定结果显示，该番茄调味酱符合国家行业标准的有关要求。

关键词：番茄酱；葡萄酒；单因素实验；响应面法；感官评价

中图分类号：TS264.24   文献标识码：A   文章编号：1674-506X（2021）01-0067-0008

Optimization Formula of Dry Red Wine Ketchup

LI Li, ZHANG Bo^*, FENG Shu-min, YANG Ping, TAI Xiao-wen

（College of Food Science and Engineering, Gansu Agricultural University, Gansu Key Laboratory of Viticulture and Enology, Research and Development Center of Wine Industry in Gansu Province, Lanzhou Gansu 730070, China）

Abstract：Ketchup is one of the common flavoring ingredients used in catering, but most of the commercially available ketchup products have a single taste, and the ketchup with a variety of flavor is still very limited. Therefore, in this experiment, the tomato, dry red wine,  sugar, citric acid, sodium carboxymethyl cellulose and potassium sorbate were used as materials to produce a dry red wine ketchup. And the effects of dry red wine, sugar and citric acid on the sensory properties of the ketchup were optimized by single factor and response surface methodology. The results showed that the best formula of the wine ketchup was tomato 200 g (82.48%, m/m),  sugar 30 g (12.37%, m/m), dry red wine 12 mL (4.95%, v/m),  sodium carboxymethyl cellulose 0.40 g (0.16%, m/m), citric acid 0.04 g (0.02%, m/m), and potassium sorbate 0.05 g (0.02, m/m). Under the optimum conditions, the wine ketchup has the highest sensory evaluation score (88.16). The product presents a uniform bright red color, moderate sweet and sour taste, pure and uniform texture, and wine and tomato flavor. The results of physicochemical and microbiological indexes showed that the ketchup met the requirements of relevant national industry standards.

Keywords：ketchup; wine; single factor experiment; response surface methodology; sensory evaluation

doi：10.3969/j.issn.1674-506X.2021.01-011

收稿日期：2020-07-07

基金项目：甘肃农业大学学生科研训练计划（SRTP）项目（201909008）

作者简介：李丽（1995-），女，本科。研究方向：葡萄与葡萄酒工程。

*通信作者

引文格式：李丽,张波,丰暑敏,等.干红葡萄酒番茄调味酱的配方优化[J].食品与发酵科技,2021,57(1):67-74.