摘要
利用海带汁和牛肉粉为主要原料,参考中国传统海带汤和韩式海带汤的制作方法,开发了一种海带牛肉汤料产品。通过正交实验确定了该产品的最佳配方为:海带汁20%、牛肉粉8%、食用盐25.2%、味精5%、I+G0.4%、白砂糖5%、酵母抽提物0.6%、香油1%、香辛料0.2%、麦芽糊精1.6%、玉米淀粉3%、生抽2%、水28%。最佳工艺为:将原料混合均匀,升温至95℃加热1h,然后降温至75℃即可。制作出的海带牛肉汤料呈浅褐色,状态稳定,冲调后具有海带和牛肉的特征风味,滋味浓郁,鲜美可口,咸甜适中。该产品食用方便,易于生产,具有一定的开发前景。
Using kelp soup and beef powder as the main raw materials, a kind of kelp beef soup stock is developed by referring to the production methods of traditional Chinese kelp soup and Korean kelp soup. The optimum formula of the product is determined by orthogonal experiment as follows: 20% kelp soup, 8% beef powder, 25.2% edible salt, 5% monosodium glutamate, 0.4% I+G, 5% sugar, 0.6% yeast extract, 1% sesame oil, 0.2% spices, 1.6% maltodextrin, 3% corn starch, 2% light soy sauce, 28% water. The optimum process is: mixing raw materials evenly, heating up to 95 ℃ for 1 h, cooling down to 75 ℃. The kelp beef soup stock is light brown and stable. It has the characteristic flavor of kelp and beef after blending. It is rich in flavor, delicious and moderately salty and sweet. This product is convenient to eat, easy to produce, and has a certain development prospect.
作者
刘春娟
刘微
LIU Chun-juan;LIU Wei(Institute of Food and Drug Engineering, Jilin Province Economic Management Cadre College, Changchun 130012, China;Yantai Huahai Biochemical Product Co., Ltd., Yantai 264000, China)
出处
《中国调味品》
CAS
北大核心
2019年第7期112-114,共3页
China Condiment
关键词
海带
牛肉
汤
正交设计
kelp
beef
soup
orthogonal design
