portant; word-wrap: break-word !important; font-size: 15px;">一碗好的方便面，除了具有爽滑、咬勁、彈性強(qiáng)的面外，更需一碗鮮濃、飄香、醇厚的濃湯。我國(guó)復(fù)配型湯料起步雖然遲一些，但近年的發(fā)展速度還是比較快。當(dāng)前調(diào)味食品在市場(chǎng)上不斷涌現(xiàn)新的品種，推動(dòng)方便面的調(diào)味水平提高，例如雞精粉、特鮮味精、風(fēng)味醬油粉、雞骨膏等。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(227, 108, 9);">調(diào)味品portant; word-wrap: break-word !important; font-size: 15px;">亦稱(chēng)調(diào)味料，它能賦予食品甜、酸、苦、辣、咸。鮮等特殊味感。過(guò)去傳統(tǒng)的單種調(diào)味料主要有醬油、食醋、鹽、醬等，這些被稱(chēng)為基礎(chǔ)調(diào)味料。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(227, 108, 9);">復(fù)配調(diào)味料portant; word-wrap: break-word !important; font-size: 15px;">是以基礎(chǔ)調(diào)味料為基礎(chǔ)，配以多種其他輔料，按一定比例混合起來(lái)，稱(chēng)為復(fù)配調(diào)味料。由于多味調(diào)料混在一起，各種味道相互起到互補(bǔ)、完善的作用，合成真正色、香、味俱全的調(diào)味料。這也是制作的基礎(chǔ)原理。
portant; word-wrap: break-word !important; font-size: 15px;">當(dāng)前方便面的湯料發(fā)展形式趨于多包化，按形式可分為：
portant; word-wrap: break-word !important; font-size: 15px;"> (1）單包料——粉包；
portant; word-wrap: break-word !important; font-size: 15px;"> (2) 雙包料——粉包十油包、粉包十醬包、粉包十案包；
portant; word-wrap: break-word !important; font-size: 15px;"> (3) 叁包料——粉包十油包十萊包、粉包十萊包十醬包；
portant; word-wrap: break-word !important; font-size: 15px;"> (4) 肆包料——粉包十菜包十醬包十軟罐頭。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">1、世界各國(guó)對(duì)味道分類(lèi)情況
portant; word-wrap: break-word !important; font-size: 15px;">日本將味分為：咸、酸、甜、苦、辣五味；
portant; word-wrap: break-word !important; font-size: 15px;">歐美將味分為：咸、酸、甜、苦、辣、金屬味六味；
portant; word-wrap: break-word !important; font-size: 15px;">印度將味分為：咸、酸、甜借、辣、澀、淡、不正常八味；
portant; word-wrap: break-word !important; font-size: 15px;">我國(guó)將味分為：咸、酸、甜、苦、辣，加上鮮、澀共七味。
portant; word-wrap: break-word !important; font-size: 15px;">而實(shí)際從生理角度上，只有咸、酸、甜、苦四種基本味，辣味、澀味是刺激神經(jīng)而產(chǎn)生的。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">2、味覺(jué)分類(lèi) portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);"> portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);"> portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);"> portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);"> portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);"> portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);"> portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);"> portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);"> portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);"> portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">
portant; word-wrap: break-word !important; font-size: 15px;">1）心理味覺(jué)形狀、色澤、光澤等物體外觀引起的食欲。
portant; word-wrap: break-word !important; font-size: 15px;">2）物理味覺(jué)軟硬度、粘度、冷熱、咀嚼感、口感。
portant; word-wrap: break-word !important; font-size: 15px;">3）化學(xué)味覺(jué)酸味、甜味、苦味、咸味等。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">3、味覺(jué)的多重性portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">1）對(duì)比現(xiàn)象portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">味精的鮮味有食鹽存在，其鮮味會(huì)增加。在溶液中谷氨酸鈉解離后，負(fù)離子雖然有一定鮮度，但不與鈉離子共同作用，鮮味不明顯，只有二者共同作用才感鮮味濃。膠制成肉、火腿、咸蛋、咸魚(yú)，為什么不感到咸，就是由于它內(nèi)部的氨基酸起協(xié)調(diào)作用。在100ml水中加 15g的糖，再加 17mg鹽，會(huì)感到甜味比不加鹽時(shí)要甜，所以在糖果糕點(diǎn)行業(yè)中利用這一點(diǎn)起對(duì)比作用。
portant; word-wrap: break-word !important; font-size: 15px;">2）消殺現(xiàn)象portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">食鹽、沙糖、奎寧、醋酸之間，其中兩種以適當(dāng)濃度混合，會(huì)使其中一種單獨(dú)味的味覺(jué)減弱，稱(chēng)為味的消殺現(xiàn)象。
portant; word-wrap: break-word !important; font-size: 15px;">3）變調(diào)現(xiàn)象portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">先嘗過(guò)食鹽、奎寧以后，即飲無(wú)味清水，立刻會(huì)感到有些甜味。
portant; word-wrap: break-word !important; font-size: 15px;">4）相乘現(xiàn)象portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">味精與核著酸共存，鮮味有相乘作用。
portant; word-wrap: break-word !important; font-size: 15px;"> 99g 味精十（I+G）1ｇ可以增鮮2倍；
portant; word-wrap: break-word !important; font-size: 15px;"> 98g 味精十（I+G）2ｇ可以增鮮3.5倍；
portant; word-wrap: break-word !important; font-size: 15px;"> 96g 味精十（I+G）4ｇ可以增鮮 5倍。
portant; word-wrap: break-word !important; font-size: 15px;">麥芽酚加入飲料、糖果中，能增強(qiáng)其甜味，這是相乘作用。食品中肉類(lèi)、貝類(lèi)、魚(yú)類(lèi)、味精、醬油等都具有特殊的鮮美滋味，通常稱(chēng)之為鮮味。一般具有鮮味的物質(zhì)，例如核苷酸、谷氨酸鈉、氨基酸、肽、酵母精與其他鮮味料一起并用，鮮味效果都很顯著。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">4、香味物質(zhì)portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">食品的香氣是由多種揮發(fā)性的香味物質(zhì)所組成的，香味物質(zhì)指在食品中能產(chǎn)生香味，而且具有已經(jīng)確定化學(xué)結(jié)構(gòu)的化合物。例：醇類(lèi)的氣味、甲醇有毒、雜醇油具有麻醉香味、庚醇有葡萄香氣。
portant; word-wrap: break-word !important; font-size: 15px;">香味增強(qiáng)型：提高改善其他物質(zhì)的香味，添加量少，增香效果顯著。香味增強(qiáng)劑也是食用香料發(fā)展過(guò)程出現(xiàn)的一個(gè)新領(lǐng)域，它可以改善掩蓋一些不愉快的氣味，提高食品風(fēng)味。
portant; word-wrap: break-word !important; font-size: 15px;">例：麥芽酚產(chǎn)生焦香味，乙基麥芽酚與麥芽酚相似，但乙基麥芽酚增香效果是麥芽酚的6倍。
portant; word-wrap: break-word !important; font-size: 15px;">大家也知道湯料中的美拉德反應(yīng)，產(chǎn)生焦香味，美拉德反應(yīng)亦稱(chēng)羰胺反應(yīng)，通稱(chēng)氨基化合物和還原糖化合物之間發(fā)生的反應(yīng)。
portant; word-wrap: break-word !important; font-size: 15px;">美拉德反應(yīng)很復(fù)雜，其香氣生成除與氨基酸的種類(lèi)及溫度有關(guān)外，因pH值不同所生成的香味亦有差異，不同糖類(lèi)和氨基酸的反應(yīng)能力大小也不同，其順序?yàn)椋?/p>
portant; word-wrap: break-word !important; font-size: 15px;">山梨糖＞果糖＞葡萄糖＞蔗糖＞鼠李糖。
portant; word-wrap: break-word !important; font-size: 15px;">影響美拉德反應(yīng)的因素：
portant; word-wrap: break-word !important; font-size: 15px;">(1)溫度上升，美拉德反應(yīng)加快；反之則慢；
portant; word-wrap: break-word !important; font-size: 15px;">(2)pH值升高，反應(yīng)加劇（偏堿性反應(yīng)快）；
portant; word-wrap: break-word !important; font-size: 15px;">(3)水分在１10%-15%左右反應(yīng)快，無(wú)水情況反應(yīng)緩慢。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">5、食品中的色素portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">食品的色素分為天然與合成兩種。
portant; word-wrap: break-word !important; font-size: 15px;">1）天然色素按來(lái)源不同可分為植物色素：蔬菜的綠色（葉綠素）、胡蘿卜橙紅色（胡蘿卜素）、蘋(píng)果的紅色（花青素）；動(dòng)物色素：牛肉、豬肉紅色素（血紅素）。蝦、蟹的表皮色（類(lèi)胡蘿卜素）。
portant; word-wrap: break-word !important; font-size: 15px;">2）合成色素胭脂紅、檸檬黃、日落黃等。
portant; word-wrap: break-word !important; font-size: 15px;">3）調(diào)色的目的，是讓湯料接近天然色、增進(jìn)食欲感。
portant; word-wrap: break-word !important; font-size: 15px;">焦糖色、醬油粉：紅燒牛肉、紅燒排骨；姜黃：雞汁、咖哩粉；海鮮：一般原色，微焦糖色。
portant; word-wrap: break-word !important; font-size: 15px;">現(xiàn)用革取法提煉天然色素價(jià)格太貴，但真實(shí)感強(qiáng)。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">1、咸味料portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">鹽，稱(chēng)味之王，一般需經(jīng)烘炒使用，比例45%～70%。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">2、甜昧料portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">砂糖、葡萄糖、甘草、恰糖等，提高湯料濃度，甜美可口，與氨基酸發(fā)生美拉德反應(yīng)，獲得焦香味，比例10%－15%。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">3、酸味料portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">檸檬酸、乳酸、酒石酸、醋酸等，可提高風(fēng)味、改善口感、降低咸味，比例0.3%－0.5%。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">4、鮮味劑portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">L一谷氨酸鈉（MSG），比例10%-15%；5’-IMP肌苷酸，比例0.2%-0.5%；5’－GMP鳥(niǎo)苷酸，比例20.%-0.5%；琥珀酸鈉，比例0.2%-2%；酵母精，比例3%-10%；植物水解蛋白，比例0.2%-2%。起增鮮作用，產(chǎn)生提高自然肉香味，與味精協(xié)同效應(yīng)，倍增鮮味，使湯料柔和圓潤(rùn)。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">5、香辛料portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">比例2%-5% 辣味料：胡椒、辣椒、姜。花椒。可以增進(jìn)食欲；
portant; word-wrap: break-word !important; font-size: 15px;"> 特殊香辛料：八角、桂皮、豆寇、丁香等；
portant; word-wrap: break-word !important; font-size: 15px;"> 去異腥味香辛料：畢拔、大蒜、洋蔥、芥末、紫蘇等；
portant; word-wrap: break-word !important; font-size: 15px;"> 增味料：芝麻、豆芽粉、韭菜、蔥、胡蘿卜、包萊等；
portant; word-wrap: break-word !important; font-size: 15px;"> 具有各種特殊香氣，可以增加美味，去除異腥，增進(jìn)食欲。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">6、賦形劑portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">粉末油脂、淀粉、糊精，作分散防粘結(jié)，可保持香氣持久，比例5%-10%。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">7、著色劑portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">焦糖色、醬油色、姜黃，產(chǎn)生天然色，美觀、增進(jìn)食欲，比例0.1%-3%。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">8、香精
portant; word-wrap: break-word !important; font-size: 15px;">賦予湯料主體香氣，產(chǎn)生誘人香味，比例0.1%-2%。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">9、風(fēng)味增強(qiáng)劑portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">酵母精、牛肉精粉、沙條、咖哩粉等，增強(qiáng)主體風(fēng)味，提高鮮度，比例3%-10%。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">1、湯料生產(chǎn)工藝要點(diǎn)portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">1）湯料的配方設(shè)計(jì)總體要求反映出符合本品種的色、香、味特色，然后根據(jù)需求、產(chǎn)地的口感，合理比例進(jìn)行調(diào)配，反復(fù)試驗(yàn)，征求意見(jiàn)，最后確定調(diào)味湯料的配方。
portant; word-wrap: break-word !important; font-size: 15px;">2）原料的選擇、加工、清理、殺菌、烘干加工后水份不超過(guò)6%-7%，待用。
portant; word-wrap: break-word !important; font-size: 15px;">3）混合、攪拌應(yīng)有順序，吸潮性差的可先加入，吸潮快的后加，最后加入香精，避免湯料在加工中吸收過(guò)多水份，影響質(zhì)量。
portant; word-wrap: break-word !important; font-size: 15px;">4）設(shè)備攪拌機(jī)一定要封閉式的，敞口式攪拌不利于衛(wèi)生與防潮。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(160, 42, 11);">2、生產(chǎn)工藝流程portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">分四種：粉包、油包（液體）、醬包（膏狀）、軟罐頭。
portant; word-wrap: break-word !important; font-size: 15px;">1）粉包工藝流程portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">原料→清洗→烘干、粉碎處理→按比例混合→篩選→包裝→檢查→成品
portant; word-wrap: break-word !important; font-size: 15px;">2）油包（液體）工藝流程portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;"> 
portant; word-wrap: break-word !important; font-size: 15px;">3）醬包（膏狀）工藝流程portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">流程１：portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;"> 豬肉、牛肉、雞肉（帶骨頭）→粉碎→軟化→磨漿→肉骨漿
portant; word-wrap: break-word !important; font-size: 15px;">流程2：portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;"> 
portant; word-wrap: break-word !important; font-size: 15px;">4）軟罐頭portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;"> portant; word-wrap: break-word !important;">
portant; word-wrap: break-word !important; font-size: 15px;">肉（瘦、肥搭配）→燙洗（70-80℃），除異腥味→切小肉丁→開(kāi)鍋煮1h（八角、姜、蔥 等香辛料）→裝復(fù)合袋→封口殺菌
portant; word-wrap: break-word !important; color: rgb(227, 108, 9);">表１粉末湯料配方表（以6g/包計(jì)）
| 雞汁味(g) | 牛肉味(g) | 豬肉味(g) | 海鮮味(g) | |
| 精鹽 | 48 | 48 | 48 | 48 |
| 肉骨醬（末） | 14 | 14 | 12 | 16 |
| 砂糖 | 6 | 6 | 7 | 6 |
| 葡萄糖 | 5 | 7 | 7 | / |
| 谷氨酸鈉 | 13 | 11 | 11 | 14 |
| 核苷酸 | 0.4 | 0.4 | 0.4 | 0.4 |
| 水解蛋白 | 2 | 2 | 2 | 2 |
| 香精 | 2 | 2 | 3 | 2 |
| 琥珀酸鈉 | 0.3 | / | / | 2 |
| 酵母精 | 5 | 4 | 4 | 5 |
| 焦糖色 | 姜黃0.5 | 0.8 | 1 | / |
| 蔬菜、香辛料醬油粉抗結(jié)劑 | 4.5 | 5 | 5 | 5 |
portant; word-wrap: break-word !important; font-size: 15px;">方便面的湯料是由簡(jiǎn)單品種演變成的美味可口。營(yíng)養(yǎng)豐富的調(diào)味料，由單包料發(fā)展成多包料及軟罐頭。
portant; word-wrap: break-word !important; font-size: 15px;">配湯料要想配成風(fēng)味獨(dú)特、調(diào)味超群、調(diào)出的場(chǎng)鮮。香。醇厚、留香余長(zhǎng)，除（I+G）與鹽、糖、味精、風(fēng)味劑、香辛料的比例恰當(dāng)外，還應(yīng)不斷研究開(kāi)發(fā)，將調(diào)味湯料推向一個(gè)多元化發(fā)展的浪潮。
portant; word-wrap: break-word !important; font-size: 15px;">(1）高檔傳統(tǒng)基礎(chǔ)調(diào)味品需提高質(zhì)量，如醬油、醋；
portant; word-wrap: break-word !important; font-size: 15px;">(2)方便面的調(diào)料生產(chǎn)多樣化、天然化、真實(shí)化；
portant; word-wrap: break-word !important; font-size: 15px;">(3)復(fù)配調(diào)味料生產(chǎn)全面、多品種（涮羊肉、燒肉汁、芥末膏等）；
portant; word-wrap: break-word !important; font-size: 15px;">(4)快餐食品調(diào)味料生產(chǎn)（如炸雞粉、面拖王、肯德雞、麥當(dāng)勞等所用調(diào)料）；
portant; word-wrap: break-word !important; font-size: 15px;">(5)肉類(lèi)、魚(yú)類(lèi)、海鮮加工、腸、魚(yú)片所需調(diào)味料；
portant; word-wrap: break-word !important; font-size: 15px;">(6)膨化小食品的調(diào)味料；
portant; word-wrap: break-word !important; font-size: 15px;">天然調(diào)味料是調(diào)味料發(fā)展趨勢(shì)，富有天然原汁原味，有利健康；天然調(diào)味料也是當(dāng)前國(guó)際上流行的調(diào)味料。方便面的湯料要求美味、好吃、保健、營(yíng)養(yǎng)、衛(wèi)生、有高級(jí)感，因?yàn)闇鲜欠奖忝娴闹匾M戍部分，湯料行業(yè)不斷完善，新品種不斷出現(xiàn)，對(duì)方便面食品的發(fā)展定能起推波助瀾的作用。
