摘要
开发一种方便使用、口感好的明炉烤羊肉串预调理复合腌料。通过响应面法分析明炉烤羊肉串预调理复合腌料配方。在食盐添加量、玉米淀粉添加量、鸡蛋蛋清粉添加量、谷氨酸钠添加量单因素试验基础上,采用Box-Behnken试验设计,并进行响应面法分析优化其复合配方参数。通过试验获得一种能够显著提高明炉烤羊肉串嫩度和感官品质的预调理复合腌料。明炉烤羊肉串预调理复合腌料最佳配方为食盐添加量2.59%、玉米淀粉添加量2.48%、鸡蛋蛋清粉添加量0.54%、谷氨酸钠添加量1.16%。采用此配方获得的烤羊肉串嫩度值为34.12N,感官评分为90.5分。
A kind of preconditioned compound marinade for open-hot-roasted lamb skewers was developed,and it was convenient to use,and it had good taste.The preconditioned compound marinade formula for open-hot-roasted lamb skewers was analyzed by response surface.Based on the single factor experiment with the addition amount of salt,the addition amount of corn starch,the addition amount of egg white powder and the addition amount of sodium glutamate,Box-Behnken experimental design was adopted,and the response surface method was conducted,and the parameters of the compound formula were analyzed and optimized.A preconditioned compound marinade which could significantly improve the tenderness and sensory quality of open-hot-roasted lamb skewers was obtained through experiment.The optimum formula of preconditioned compound marinade for open-hot-roasted lamb skewers was as follows:the addition amount of salt was 2.59%,and the addition amount of corn starch was 2.48%,and the addition amount of egg white powder was 0.54%,and the addition amount of sodium glutamate was 1.16%.The tenderness value of lamb skewers obtained by this formula was 34.12 N,and the sensory score was 90.5.
作者
孟宇竹
雷昌贵
鞠慧丽
马亚龙
MENG Yuzhu;LEI Changgui;JU Huili;MA Yalong
出处
《肉类工业》
2022年第2期18-27,共10页
Meat Industry
基金
河南省高等学校重点科研项目(编号:20B550007)
河南省高校人文社会科学研究一般项目(编号:2022-ZDJH-00363)。
