摘要
以低脂高蛋白的鸡胸肉和优质番茄为主要原料,加入配料后经炒制得到一种新型番茄鸡肉酱。以感官评分为指标,在单因素试验的基础上确定各因素对番茄肉酱品质的影响,再用响应面试验优化番茄肉酱的最佳制备工艺。结果表明,当鸡胸肉为30 g时,食用油的添加量为20.1 g,番茄酱的添加量为16.2 g,纯净水的添加量为56.0 mL,寒天粉的添加量为0.2 g。该条件下所制备的番茄肉酱评分为93.28分,其色泽橙红光亮,组织状态均匀黏稠,具有令人愉悦的番茄香味,口感不柴不腻,唇齿留香,是一款口味优良、低脂高蛋白、易于携带及食用的新型肉酱,丰富了市场上肉酱的种类。
A new type of tomato and chicken sauce is prepared with low-fat and high-protein chicken breast and high-quality tomato as the main raw materials by stir-frying after adding the ingredients.Based on the single factor experiment,the effects of various factors on the quality of tomato and chicken sauce are determined by sensory evaluation,and then the best preparation technology of tomato and chicken sauce is optimized by response surface methodology.The results show that when the chicken breast is 30 g,the additive amount of edible oil is 20.1 g,the additive amount of tomato sauce is 16.2 g,the additive amount of purified water is 56.0 mL,and the additive amount of agar powder is 0.2 g.Under such conditions,the sensory score of tomato and chicken sauce is 93.28,its color is bright orange red,its texture is uniform and viscous,and it has pleasant tomato flavor.The taste is not woody or greasy,and the flavor will left in mouth and on lips for a long time.It is a new type of meat sauce with good taste,low fat and high protein,it is easy to carry and eat and enriches the variety of meat sauce on the market.
作者
谭属琼
谢勇武
赵灿
刘蒙佳
周强
谢三都
TAN Shu-qiong;XIE Yong-wu;ZHAO Can;LIU Meng-jia;ZHOU Qiang;XIE San-du(College of Life Sciences and Chemistry,Minnan Science and Technology University,Quanzhou 362332,China)
出处
《中国调味品》
CAS
北大核心
2022年第5期119-125,共7页
China Condiment
基金
福建省省级本科教学团队建设项目(JXTD-2018-01)
福建省高等学校应用型学科建设项目(SJXK-2017-01)
泉州市高等职业教育技能名师工作室(QZGZS-2019-02)。
关键词
番茄
鸡胸肉
肉酱
响应面方法
tomato
chicken breast
meat sauce
response surface methodology(RSM)
