摘要
以猪肉为主要原料,研究了柚子皮肉酱的加工工艺,在影响肉酱口感单因素的基础上,设计响应面试验,优化柚子皮添加量、食盐添加量、肉添加量等参数,确定最佳工艺条件为:柚子皮、猪肉和食盐的添加量分别为4.05,28.90,0.51 g,辣椒与花椒配比为1∶1,料酒为5 mL时,柚子皮肉酱达到较好的口感。经过最优条件下的验证试验,感官评分为98分,接近理论值98.99分。在此条件下,制作出的柚子皮肉酱颜色鲜亮,油润,有光泽,香气浓郁,具有明显的柚子皮和肉特有风味。成品微生物检测结果均符合国家标准。
In this experiment,take pork as the main raw material to study the processing technology of pomelo peel and meat sauce.Based on the single factors affecting the taste of meat sauce,response surface test is designed.The parameters such as the additive amount of pomelo peel,salt and meat are optimized.The optimum technological conditions are determined as follows:the additive amount of pomelo peel,pork and salt is 4.05,28.90,0.51 g respectively,the ratio of chili and Chinese prickly ash is 1∶1,the cooking wine is 5 mL,and the pomelo peel and meat sauce has a good taste.Through the verification test under the optimal conditions,the sensory score is 98,which is close to the theoretical value of 98.99.Under these conditions,the pomelo peel and meat sauce made is bright,oily and shiny,has strong aroma and distinct flavor of pomelo peel and meat.The microbiological test results of finished products meet the national standards.
作者
张璐
ZHANG Lu(Department of Life Science,Lvliang University,Lvliang 033000,China)
出处
《中国调味品》
CAS
北大核心
2020年第12期106-111,共6页
China Condiment
基金
山西省应用基础研究项目(201901D211447)。
关键词
柚子皮
猪肉
感官评价
响应面试验
pomelo peel
pork
sensory evaluation
response surface test
