摘要
研究白烧和红烧牦牛肝酱卤制品配方,利用响应面设计优化红烧制品配方。对两种产品真空冷冻干燥,分析冻干前后产品的品质。结果表明:红烧牦牛肝酱卤制品主料配方为盐2.79%、花椒0.11%、姜1.17%。冻干前白烧牦牛肝酱卤制品的感官评价、剪切力、失水率、出品率、含水率分别是20.1分、7.249N、6.81%、40.98%、55.7%;红烧酱卤制品的为26.4分、6.504N、7.41%、51.95%、63.75%。冻干后白烧牦牛肝酱卤制品的干品率、复水率、感官评价、剪切力、失水率分别为22.51%、40.14%、19.6分、6.526N、40.98%;红烧牦牛肝酱卤制品的分别为19.91%、41.32%、25.5分、4.548N、51.95%。
This paper deals with the optimization of seasoning formulation for red-braised yak liver using response surface methodology. Meanwhile, sensory and texture analyses were carded out on fricasseed and red-braised yak liver before and after vacuum freeze drying. The optimal formulation of main seasonings for red-braised yak liver was composed of salt 2.79%, Sichuan pepper 0.11%, and ginger 1.17%. Before vacuum freeze drying, sensory score, shear force, water loss rate, productivity and water content were 20.1, 7.249 N, 6.81%, 40.98% and 55.7% for fricasseed yak liver and 26.4, 6.504 N, 7.41%, 51.95%, 63.75% for red-braised yak liver, respectively. After vacuum freeze drying, the dry matter yield, sensory score, shear force and water loss rate of fricasseed yak liver were 22.51%, 40.14%, 19.6, 6.526 N and 40.98%, and of red-braised yak fiver 19.91%, 41.32%, 25.5, 4.548 N and 51.95%, respectively.
出处
《肉类研究》
2012年第1期18-21,共4页
Meat Research
基金
国家现代农业产业(肉牛牦牛)技术体系项目(CARS-38)
