Study on the processing technology carmine radish sauce

Processing technology for making carmine radish sauce was studied and the beating process and the formula of carmine radish sauce were optimized.The research processed orthogonal experiments which based on the single factor experiments, as so far to determine the best technological conditions of beating experiment and the best formula of carmine radish sauce. The results showed that the better production process parameters of beating carmine radish were that beating speed was 8000r/min, beating time was 3min. The best production process parameters of beating pueraria were that material-lipid ratio was 1 ∶ 1.2, speed beating was 9000r/min, speed beating time was 3min. The best formula of carmine radish sauce were that composite material ratio was 13∶7, amount of sugar was 50% , amount of citric acid was 0.2% , amount of salt was 0.8% , amount of xanthan gum was 0.3%.The soluble solids content of rouge radish sauce was 48% , total acid was 0.15% and total sugar content was 40.3%.