摘要
通过3组单因素试验,以牛肉感官评价、硬度、弹性、黏附性、咀嚼性以及呈味物质的变化为指标,结合响应面优化分析,探究牛肉在烹煮过程中干红葡萄酒添加量、加入时间、烹煮时间对炖牛肉品质的影响,结果表明:300 g牛肉在开始时加入150 mL干红葡萄酒炖煮60 min,是干红葡萄酒炖牛肉的最佳工艺条件。依据感官评分的F值大小由高至低依次为:干红葡萄酒添加量、炖煮时间、干红葡萄酒加入时间;依据呈味氨基酸的F值大小由高至低依次为:炖煮时间、干红葡萄酒添加量、干红葡萄酒加入时间。在实验中通过控制3个因素,可提高干红葡萄酒炖牛肉成品的品质。该实验结果为干红葡萄酒炖牛肉工艺优化和风味品质改善提供理论依据。
Through 3 sets of single factor tests,using sensory evaluation,hardness,elasticity,adhesion,chewiness,and taste as indicators,response surface optimization was used to explore the effect of the amount of dry red wine added,adding time and cooking time on the quality of stewed beef.The results showed that the best process condition for dry red wine stewed beef was 300 g beef stewed with 150 mL dry red wine for 60 minutes.According to the sensory score,the F value in descending order was dry red wine addition,stewing time,and dry red wine addition time;according to the F value of taste amino acid,the order in descending order was stewing time,dry red wine addition amount,dry red wine addition time.The quality of the finished product could be improved by controlling three factors.
作者
方雨洁
林岚
顾天宇
杨伊然
徐艳
胡博然
FANG Yujie;LIN Lan;GU Tianyu;YANG Yiran;XU Yan;HU Boran(School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China)
出处
《美食研究》
北大核心
2021年第4期90-97,共8页
Journal of Researches on Dietetic Science and Culture
基金
国家自然科学基金项目(31271857)。
关键词
干红葡萄酒
牛肉
响应面分析
呈味氨基酸
质构
品质
dry red wine
beef
response surface analysis
taste amino acid
texture
quality
