摘要
以鸡枞菌、牛肉和豆豉为主要原料,植物油、食用盐、五香粉、白糖、葱姜蒜等为辅料制作牛肉酱,以感官评分为评价指标,首先通过单因素、正交试验对影响酱品质的主料和辅料配方进行优化,然后以主料、辅料和淀粉为3个因素,采用响应面法对五香鸡枞菌牛肉风味酱配方进行优化研究。结果表明,最佳风味酱配方为鸡枞菌30.0%,牛肉26.7%、豆豉23.4%、植物油7.1%、葱姜蒜4.4%、白糖2.2%、食用盐2.8%、五香粉1.5%、淀粉1.9%。此优化条件下,感官得分为92.97分。鸡枞菌和牛肉香味浓郁,色泽较为鲜亮,酱体浓稠适中,营养丰富,方便即食。该产品的亚硝酸盐含量为2.3 mg/kg,所有指标均符合国家标准。
Using Collybla albuminosa,beef and Douchi as main raw materials,beef sauce was produced with vegetable oil,edible salt,five-spice powder,sugar,onion,ginger,and garlic as auxiliary materials.Using sensory evaluation score as evaluation indicator,the formula of the main and auxiliary material was optimized by single factor and response surface method,and then using main and auxiliary material and starch as three factors,the formula of spicy beef and C.albuminosa flavor sauce was optimized by response surface method.Results showed that the optimal formula was obtained as follows:C.albuminosa 30.0%,beef 26.7%,Douchi 23.4%,vegetable oil 7.1%,onion,ginger and garlic 4.4%,sugar 2.2%,edible salt 2.8%,five-spice powder 1.5%,and starch 1.9%.Under the optimal conditions,the sensory score was 92.97.The product had a strong aroma of C.albuminosa and beef,brighter color,moderate thick sauce,rich nutrition,and convenient instant consumption.All the indicators such as nitrite content(2.3 mg/kg)were tested and met all the national standards.
作者
贾庆超
梁艳美
张杰
JIA Qingchao;LIANG Yanmei;ZHANG Jie(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450000,China;School of Computer Science and Information Engineering,Anyang Institute of Technology,Zhengzhou 455000,China)
出处
《中国酿造》
CAS
北大核心
2021年第3期195-200,共6页
China Brewing
基金
河南省大学生创新创业项目资助(s202012746022)。
关键词
鸡枞菌
牛肉
风味酱
正交试验
响应面法
Collybia albuminosa
beef
flavor sauce
orthogonal test
response surface method
