摘要
酱牛肉是我国的传统肉类产品,但长久以来,生产加工过程中存在加工成本高、损耗大、效益低和保鲜技术落后等问题,难以实现产业的标准化和规模化,极大地阻碍了酱牛肉产业的发展。基于此,文章采用单因素试验、模糊数学和正交试验对酱牛肉加工工艺进行研究,研究结果表明,酱牛肉最佳加工工艺为迷迭香添加量0.8%、茶多酚添加量0.6%、大豆分离蛋白添加量0.4%、维生素C添加量0.8%和复合磷酸盐添加量0.2%,此时酱牛肉的感官评分为83分。
Sauced beef is a traditional meat product in China,but for a long time,there have been problems in the production and processing process,such as high processing costs,high losses,low benefits and backward preservation technology.It is difficult to realize the standardization and scale of the industry,greatly hindering the development of sauced beef industry.Based on this,in this study,single factor test,fuzzy mathematics and orthogonal test are used to study the processing technology of sauced beef.The research results show that the best processing technology of sauced beef is the addition amount of rosemary,tea polyphenols,soy protein isolate,vitamin C and compound phosphate of 0.8%,0.6%,0.4%,0.8%,0.2%respectively.At this time,the sensory score of the sauced beef is 83 points.
作者
刘会彩
谢凤艳
李东方
LIU Hui-cai;XIE Feng-yan;LI Dong-fang(Xuchang Electrical Vocational College,Xuchang 461002,China;Anyang University,Anyang 455099,China)
出处
《中国调味品》
CAS
北大核心
2023年第10期152-156,共5页
China Condiment
基金
河南省高等学校青年骨干教师培养计划(2020GGJS287)。
关键词
酱牛肉
单因素
正交试验
模糊数学
加工工艺
sauced beef
single factor
orthogonal test
fuzzy mathematics
processing technology
