摘要
为满足消费者对健康美味的调味食品的需要,该研究以兔肉、豆豉为主要原料,菜籽油、辣椒、葱、姜、蒜、食盐等为辅料,采用炒制、灭菌、真空包装等技术,研制出了一种即食方便的复合调味酱。通过感官评定和微生物抑菌试验,筛选该产品的工艺参数和保鲜方案。根据正交试验及验证试验结果得到最佳的炒制配方为:兔肉添加量30%、豆豉添加量25%、辣椒添加量10%。主要原料按此配比制得的产品风味、口感较好。添加0.12~0.2 g/kg多聚赖氨酸、真空袋装、110℃高温蒸汽灭菌20 min的处理,菌落总数<4×10^(3)CFU/g,达到行业技术的标准。该研究弥补了市场上对兔肉豆豉酱研究的空白,将会为豆豉类调味酱向安全、健康、美味发展作出些许贡献。
In order to meet consumers'needs for healthy and delicious flavoring foods,rabbit meat and fermented soybeans are as the main raw materials,rapeseed oil,chili,onion,ginger,garlic,salt,etc.are as the auxiliary materials,frying,sterilization and vacuum packaging and other techniques are adopted to develop a kind of instant and convenient compound sauce.The process parameters and fresh-keeping scheme of the product are screened by sensory evaluation and microbial inhibition experiment.According to the results of orthogonal experiment and verification experiment,the best frying formula is 30%rabbit meat,25%fermented soybeans and 10%chili.The product made with the main raw materials according to this formula has better flavor and taste.When adding 0.12~0.2 g/kg polylysine,vacuum packaging,110℃high-temperature steam sterilization for 20 minutes,the total number of colonies is less than 4×10^(3)CFU/g,which meets the industry technical standard.This research has filled up the gaps in the research on rabbit meat and fermented soybean paste in the market,and will make some contributions to the development of fermented soybean flavoring sauce towards safety,health and deliciousness.
作者
李再新
郝旺
LI Zai-xin;HAO Wang(College of Bioengineering,Sichuan University of Science&Engineering,Zigong 643000,China)
出处
《中国调味品》
CAS
北大核心
2022年第3期117-120,共4页
China Condiment
基金
四川轻化工大学创新创业训练计划项目(B50104309)。
关键词
豆豉
兔肉酱
正交试验
保鲜技术
加工工艺
fermented soybeans
rabbit meat sauce
orthogonal experiment
fresh-keeping technology
processing technology
