摘要
本文研究了酱卤鸭脖的工艺条件,对复合风味改良剂成分配比进行优化。利用单因素实验和RSM分析法研究了乙基麦芽酚、I+G、酱油和盐对酱卤鸭脖品质的影响,利用感官评价方法筛选最佳的复合风味改良剂配方。结果表明:复合风味改良剂配方为乙基麦芽酚0.03%、I+G 0.04%、酱油30 m L/kg和盐1.2%(以鸭脖质量计),此时酱卤鸭脖感官评分为93.6,酱卤鸭脖整体颜色均匀,口感细腻,香气浓郁、无腥味、特征香味明显。
The technology conditions of sauced duck neck and the optimization of the compound flavor modifying agent were studied in this paper.The dosages of ethyl maltol, I ＋ G, soy sauce and salt were analyzed by single factor test and Box-Behnken response surface method.With sensory evaluation, the results showed that the optimal concentration of these composition were ethyl maltol（ 0.03% ）, I ＋ G（ 0.04% ）, soy sause （30 mL/kg）and salt（ 1.2% ）, the sensory score was 93.6. At this point the overall color of sauced duck neck was homogeneous,it tasted fine and smooth, without fishy smell, and its sauced duck neck was significant.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第2期282-286,共5页
Science and Technology of Food Industry
基金
院级横向合作课题(NSFPT1415)
关键词
酱卤鸭脖
风味剂
响应面
感官评定
sauced deck neck
flavour modifying agent
response surface
sensory evaluation
