摘要
试验以香菇猪肉酱为研究对象,首先对影响质量和风味的主要因素进行正交试验,结果表明:植物油的添加量为40%、复水香菇的添加量为6%、油炸肉粒的添加量为10%、豆豉的添加量为10%,此时产品的品质最佳;然后对其恒温杀菌工艺参数进行试验,通过不同温度和时间的梯度试验,以菌落总数为指标,确定关键限值:恒温温度≥93℃,恒温时间≥35min,在此工艺条件下产品保质期可达到12个月。
Lentinus edodes and pork sauce is considered as research object. Firstly, orthogonal tests are designed on the main factors affecting quality and flavor, the experimental results show that when the additive amount of vegetable oil is 40^, the additive amount of rehydrated Lentinus edodes is 6 %, the additive amount of fried minced meat is 10^, the additive amount of fermented soya beans is 10%, the quality of the products is the best. And then the sterilization process parameters are tested by the gradient experiment in different temperatures and time, consider aerobic bacterial count as indicator to determine the critical limits, constant temperature≥93 ℃, constant time≥35 min. The shelf life of product can reach 12 months under such conditions.
出处
《中国调味品》
北大核心
2017年第9期69-72,共4页
China Condiment
关键词
半固态调味料
配方优化
杀菌参数
保质期
semi-solid seasoning
formula optimization
sterilization parameters
shelf life
