摘要
以普通鹅肝为主要原料,通过不同参数设置,研究牛奶浸泡时间、淡奶油添加量、洛神花煮制时间、卡拉胶添加量等单因素对樱桃鹅肝品质的影响,得到樱桃鹅肝的改良工艺流程和最佳工艺配方。通过感官评价和正交试验分析,得到樱桃鹅肝最佳改良配方为:鹅肝200 g、牛奶300 m L、牛奶浸泡时间4 h、淡奶油100 g、洛神花干花20 g、纯净水500 g、卡拉胶15 g。对配制的半成品樱桃鹅肝进行感官比较和低温保藏试验,结果表明该半成品最佳保藏要求为-18℃,5 d。
The improvement of technical process and the best technical prescription of cherry shape’s goose liver with goose liver as the main raw material was presented,the immersion time with milk,cooking time of roselle,addition of carrageenan and addition of light cream were studied.With the method of the sensory analysis and orthogonal experiment,the best improved formula and technology of cherry shape’s goose liver was obtained as follows:goose liver 200 g,milk 300 m L,immersion time with milk 4 h,light cream 100 g,dried roselle 20 g,water 500 g and carrageenan 15 g.According to the prescription,making sense evaluation and low temperature storage,the optimum cryopreservation condition was-18℃,5 d.
作者
吴婷婷
刘溪
周蒙蒙
王伟
WU Tingting;LIU Xi;ZHOU Mengmeng;WANG Wei(Jiangsu Food&Pharmaceutical Science College,Huai'an 223003)
出处
《食品工业》
CAS
北大核心
2020年第9期68-71,共4页
The Food Industry
基金
传统淮扬菜点预包装系列产品开发及关键技术研究(HAN2015025)。
关键词
樱桃鹅肝
改良工艺
研究
goose liver with cherry shape
improvement of process and study
