麻辣风味食品调味技术及配方
成都乐客食品技术开发有限公司 斯波
本文从麻辣风味食品发展现状、工艺、配方三方面针对面制品、米制品、红薯制品、豆制品、肉制品、膨化食品、蚕豆制品、金针菇、花生、快餐汤料、麻辣鱼、豌豆、玉米、竹笋、蕨菜、辣椒酥、蘑菇、海带丝、魔芋、火锅、粉状调味料、卤制品、烤香菇等进行阐述，其工艺及配方是一些生产企业、研发人员所遇到的难点，甚至长时间没有得到解决的问题，本文介绍的目的是实现高品质麻辣风味食品的研发。
麻辣风味食品是近些年来飞速发展的一大类食品，也是拥有很大市场潜力的食品研发资源，渗透到了生活的每个角落，也是我们随处所见的。12年以来通过在全国各地地麻辣风味食品生产厂家技术交流及其指导，将生产厂家遇到的技术难题整合成为具有探索性研发的内容，体现到各地消费者对于麻辣风味食品的需求有所区别。通过对消费者需求的不同，研究适合消费者潜意识需要的麻辣风味食品成为重点，如何研制消费者认可的麻辣食品，盲测便是最好的试金石。盲测也是通过上百家企业检验的最为有效的手段及措施，推荐盲测使其研发流程理论化、科学化、系统化，不至于盲目研发的现象发生。
麻辣风味食品发展成为多品种、多数量的食品，探讨之目的在于研发多样化麻辣风味食品，满足消费者多元化的需求。通过对麻辣风味食品的长年研发，体现在麻辣风味食品方面的畅销品牌并不多，品种和消费者认可现状并不满意，可谓是鱼目混珠。最近通过对市场上数千个口味的休闲麻辣豆腐干进行研究，盲测得分之低，实属罕见，这就表明没有很好的品牌食品在国内畅销的原因所在。深入研发的秘诀是“一个好的产品推动一个品牌，一个好的品牌带动一系列产品”，这也是一些企业十年、二十年没有增长的原因，产品种类多，没有拳头产品，也就是总是在加工一些消费者并不真正需要的产品。这对于麻辣风味食品也是非常明显的，尤其是上百家食品厂同时生产一种食品，包装大同小异，价格竞争随时在变，口味差别不大，这成为当今部分麻辣风味食品的悲哀，这也是近两年来麻辣风味食品的市场现状。
一些盲目的研发在市场上不断被市场唾弃，高效率的科学的研发在一定程度上带领极少数企业蒸蒸日上，实现麻辣风味食品精品不断迭起，这才是将来麻辣风味食品的发展趋势，也是一些研发人员在十来年研发思路转变适应市场的过程。接触研发时间较长，研发经验比较丰富的食品工程师，他们往往将麻辣风味食品的研发停留在麻味、辣味、香辛料风味、咸味香精香料方面能得到很大的帮助。通过实践证明：当前消费者认可的风味来源于以肉味，尤其是厚味及回味为中心，赋予咸、鲜、甜、麻、辣、香为一体的复合风味。这在一些畅销的花生、膨化薯片、方便面、面制品、金针菇等风味中得到证实，这也是有待于深入研发探讨麻辣风味的关键。任何单一的风味必将在一定时间被消费者淘汰，在河南郑州市场上的麻辣风味食品在近年就是这样的。深入研究麻辣风味食品的调味原料，即可进行更适合于消费者的调味研发，也就更让消费者接受，在调味工艺、配方的结合下完全可以实现麻辣风味食品的研发。
关键词：麻辣食品 盲测 咸味香精香料调味技术 配方
Thetechnicalseasoning &flavor formula of spicy food
Chengdu Lucky Food Technology Development Co., Ltd.
sobo
Abstract：Thisarticle describedflour products, riceproducts,potatoproducts,soybean products, meat products, puffed food,beanproducts,mushroom products, peanut products, snacksoup,spicy fish,pea products,corn products,bamboo products,fern products,chilli products,mushroom products,kelp seasoning,amorphophallus seasoning,hot spices,powered compound condiment,halogen products, grilledmushrooms, etc.form thedevelopment status, processes, formulas ofspicy food.
It ismanufacturers&developers encountered difficulties and unresolved issues for a long time aboutproductionprocess and formula .The purpose of this paper is to find the spicy food of high quality R & D methods.
Spicy food is the rapid development in recent years, great market potential for food R & D , spicy food can be seen everywhere .I guided thespicyfood factoryin the countryfor 12 years,encountered technical problems to compile the contents of exploratory R & D,needs of different consumers different spicy flavor.according to the different needs of consumers, consumers need to focus on the spicy food.how to achieve consumer recognition, blind testing is an effective means to judge.hundreds ofcompaniestested very effectiveblind testmethod,blindtestdevelopment processcan producetheoretical, scientific and systematic,R & D will not have the blind.
Spicyfoodhas becomemore variety, morequantity,the purposeis to developa variety ofspicyfoodsto meet consumerneeds.we have developed a lot ofspicyfood,found thatthegoodsales of spicyfood and brandvery little,consumersare not satisfied withthe variety andflavor,Can be said totell the difference betweengood and bad. We have recentlystudied thethousands oftastespicybean curd,blindtestscoreslow, it is rare,there is nogoodtofucan notsellvery well.the secret ofR & Dis "agood productthe birth of abrand,a good brandto achievea range of products, "some companiesproducesome ofthe badconsumerproducts, the performanceover the long termslowgrowth,product variety,notthe main products,this is thespicyfoodmarket situationin recent years，manyfactoriesproducingspicyfood, packagingsimilar,intense price competition,the smalldifference inflavor,this is the spicy food confusion now. lengthy study,
the research will remain in the spicy food wilder taste, chilli taste, spice flavor, savoryflavors and fragrancescanbe greatly improvedterms, R & Dexperience. practice has proved that::consumers needis aSensualstrongmeatflavor ,add salty,flavor, sweet, hemptaste,chili,flavor,this confirmsa seasonedpeanuts,potato chips, instant noodles, pasta,mushroom, etc.soldwell,alsothe key todepthspicyflavor.consumers will beoutin a certainperiod of timeany singleflavor, this isthe status ofspicyfoodin recent yearsZhengzhou.study of spicy seasoning food raw materials, R & D is more suitable for consumer taste, leaving consumer acceptance, the seasoning process, under the formula can achieve a successful combination of R&D..
Key words：spicy foodblind bestsavoryflavortechnicalseasoningformula
