摘要
以猪手为主要原料,通过单因素和响应面实验研究食盐添加量、酱油添加量、老抽添加量、冰糖添加量对休闲即食酱卤猪手品质的影响。以感官评定为目标值,结合出品率、水分含量、剪切力、色差品质结果得到休闲即食酱卤猪手加工的最佳配方。结果得到食盐添加量4.0%,冰糖添加量0.7%,酱油添加量4.4%,老抽添加量4.3%的时候产品的品质较好。
Using the pork feet as the main raw material,the effects of the amount of salt,soy sauce,dark soy sauce,and rock sugar on the quality of the pork feet with instant low-temperature and gravy sauce were studied through single-factor and response surface experiments.The optimal formula of pork feet with instant low-temperature and gravy sauce was obtained by using sensory evaluation as the target value and combining the results of production rate,moisture content,shear force and color difference.Results showed the product quality was better when the amount of salt was 4%,rock sugar 0.7%,soy sauce 4.4%,and dark soy sauce 4.3%.
作者
陈洪生
牛百慧
杨静
王鹤霖
于长青
Chen Hongsheng;Niu Baihui;Yang Jing;Wang Helin;Yu Changqing(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319;Northeast Petroleum University)
出处
《黑龙江八一农垦大学学报》
2020年第1期36-45,共10页
journal of heilongjiang bayi agricultural university
基金
中央引导地方项目(ZY18B01)国家农业科技园区主导产业研发平台建设项目
黑龙江省农垦总局科技攻关项目(HNK135-05-06)
关键词
猪手
配方
酱卤
方便食品
pork feet
formula
gravy sauce
instant foods