摘要
试验采用优质朗德鹅肥肝作为主要原料,通过对天然香辛料的配制和不同类型淀粉的筛选,利用单因素试验和正交试验,在保证鹅肥肝酱品质的前提下,确定了鹅肥肝酱加工过程中品质控制的最佳工艺参数为:食盐4%、红薯淀粉170 g/kg、酪蛋白0.5 g/kg、水400 mL/kg,并对成品朗德鹅肥肝酱进行低温贮藏试验,试验结果表明该鹅肥肝酱符合营养、美味的品质要求。
The paper presented high quality Landaise foie gras was used as main raw material,using the optimization formula of natural perfume and screening of different types starch,taking the advantage of single factor experiment and orthogonal test.The paper guaranteed the quality of Landaise foie gras and made the optimum technological parameters of quality control during the process of making Landaise foie gras： salt is 4%,sweet potato starch is 170 g/kg,casein is 0.5 g/kg,water is 400 mL/kg.According to the prescription,making low temperature storage test,the results showed that the Landaise foie gras met the quality requirements of nutrition,daintiness and quality.
出处
《中国调味品》
CAS
北大核心
2011年第5期32-35,共4页
China Condiment
关键词
鹅肥肝酱
调味品
淀粉
正交试验
landaise foie gras
flavoring
starch
orthogonal test
