摘要
以喉头骨为原料,研究招牌脆骨的生产工艺。通过单因素实验考察食盐添加量、花生酱添加量和马铃薯淀粉添加量对招牌脆骨感官评分的影响。在此基础上,采用正交实验设计对招牌脆骨的生产工艺条件进行优化。实验结果表明,招牌脆骨的最佳生产工艺条件为:食盐添加量0.8%、花生酱添加量4%和马铃薯淀粉添加量0.7%。
Taken laryngeal cartilage as raw material, the processing technique of signature cartilage was studied in this article. Through single - factor experiment, the effect of the addition amount of salt, peanut butter and potato starch on signature cartilage sensory evaluation was investigated. The processing technique of signature cartilage was optimized by orthogonal experiment design. The result showed that the optimal addition amount of salt, peanut butter and potato starch was 0.8%, 4%, and 0.7%, respectively.
出处
《肉类工业》
2013年第9期18-21,共4页
Meat Industry
关键词
喉头骨
招牌脆骨
生产工艺
感官评价
laryngeal cartilage
signature cartilage
processing technique
sensory evaluation
