摘要
为研究芫根牦牛酸醡肉酱的最佳配方及工艺条件,以质构、色差、感官、理化为评价指标,综合评分为目标参数,通过正交试验优化配方,响应面优化加工工艺,并进行风味物质分析。结果表明:最佳配方为芫根30 g,牦牛酸醡肉10 g,调味液25 g;熬制时间分别与炒制时间、搅拌频次交互影响显著;最优工艺条件为:炒制时间130 s、熬制时间4 min、搅拌频次90 s/次,此条件下芫根牦牛酸醡肉酱的综合评分预测值为0.48。成品芫根牦牛酸醡肉酱中挥发性物质共检出90种,主要为烯类(27种)、醛类(14种)、醇类(11种)、烃类(10种),相对含量均大于10%,此外,还有酮类(6种)、酯类(4种)、醚类(3种)和酚类(1种)。
In order to study the best formula and processing conditions of sour yak meat sauce with Brassica rapa,the quality,color difference,sense,physical and chemical indexes are taken as the evaluation indexes,and the comprehensive score is taken as the objective parameter.The formula is optimized by orthogonal experiment,the processing technology is optimized by response surface,and the flavor substances are analyzed.The results show that the best formula is 30 g Brassica rapa,10 g sour yak meat and 25 g seasoning liquid,the cooking time has significant interaction with the frying time and the stirring frequency respectively,the best technological conditions are frying time 130 s,boiling time 4 min and stirring frequency 90 s/time,under which,the comprehensive score predicted value of sour yak meat sauce with Brassica rapa is 0.48.90 kinds of volatile compounds are detected in the finished product,which are mainly alkenes(27 kinds),aldehydes(14 kinds),alcohols(11 kinds),hydrocarbons(10 kinds),and the relative content is more than 10%.In addition,there are ketones(6 kinds),esters(4 kinds),ethers(3 kinds)and phenols(1 kind).
作者
卢雪松
何琴
彭毅秦
丁捷
黄冰羽
肖猛
吴华昌
陈琳
LU Xue-song;HE Qin;PENG Yi-qin;DING Jie;HUANG Bing-yu;XIAO Meng;WU Hua-chang*;CHEN Lin(Sichuan Tourism University,Chengdu 610100,China)
出处
《中国调味品》
CAS
北大核心
2020年第1期140-146,共7页
China Condiment
基金
四川省教育厅重大培育项目（14CZ0033）
四川省哲学社会科学重点研究基地“川菜发展研究中心”重点项目（CC17Z02）
四川省科技厅科技产业扶贫项目（2017NFP0073）
四川旅游学院2018年科研创新团队（18SCTUTD04）
关键词
牦牛酸醡肉
肉酱
正交试验
响应面
综合评分
sour yak meat
meat sauce
orthogonal experiment
response surface
comprehensive score
