摘要
在传统牛肉酱的基础上加入香菇、葛根粉制作香菇葛根牛肉酱。研究豆瓣酱、牛肉、葛根、香菇添加量对产品感官品质的影响,在单因素试验的基础上进行正交试验。结果表明,豆瓣酱添加量35%,牛肉添加量20%,香菇添加量8%,葛根添加量1.5%,产品的感官评价最优。按此添加量制作出的香菇葛根牛肉酱,不仅提高牛肉酱的营养保健价值,色泽、口感、风味都优于传统的牛肉酱。
Based on the traditional beef sauce,letinous edodes and Puerarin powder were added to make letinous edodes Puerarin beef sauce. Research on the flour,beef,Puerarin,letinous edodes effects on sensory quality of products was carried by the orthogonal experiment based on single factor test. The test results showed that sensory evaluation of this product was optimal while adding beef 20%,letinous edodes 8% and Puerarin 1.5%. According to this recipe,the letinous edodes Puerarin beef sauce not only improves the nutritional and health value of beef sauce,but also tastes better in color,taste and flavor than traditional beef sauce.
作者
潘建民
操文宇
柳伟才
徐静
杨国辉
杨郑
PAN Jianmin;CAO Wenyu;LIU Weicai;XU Jing;YANG Guohui;YANG Zheng(Department of Biology and Food Engineering,Bengbu University,Bengbu,Anhui 233030,China;Research Center of Intensive Processing Technology for Instant Meat Products of Bengbu,Bengbu,Anhui 233030,China;Anhui Province Traditional Meat Processing Engineering Technology Research Center,Bengbu,Anhui 233000,China;Bengbu Fengmu Beef and Mutton Products Co.,Ltd.,Bengbu,Anhui 233000,China)
出处
《农产品加工》
2018年第6期36-39,共4页
Farm Products Processing
基金
国家级大学生创新创业训练计划项目(201611305027)
安徽省大学生创新创业训练计划项目(201611305028)
高等学校省级质量工程项目(2016CKJH121
2015CKJH110)
安徽省科技攻关项目(1604A0702031)
国家星火计划项目(2015GA710055
2012GA710045)
关键词
香菇
葛根
牛肉
牛肉酱
letinous edodes
Puerarin
beef
beef sauce
