摘要
以模糊数学感官综合评分为指标,考查了客家娘酒用量、南乳用量、酱油用量对预制客家黄焖猪肉感官品质的影响,并通过响应面法优化预制客家黄焖肉工艺。结果表明,预制客家黄焖肉核心配方为五花肉750 g,花生油30 g,客家娘酒17 g,南乳20 g,酱油9 g和食盐4 g,此时感官综合评分为93.64分,该配方制作的黄焖猪肉共鉴定63种香气组分,醇类(64.9%)、杂环类(13.6%)及酸类(8.3%)主导风味,高温后产生的杂环化合物(如2-正戊基呋喃)种类丰富,与醇类、酸类物质共同赋予黄焖猪肉独特的发酵香和脂香味,冷藏30 d后,微生物指标符合国家标准,为预制菜的研究开发提供了理论依据。
Using the fuzzy mathematics-based comprehensive sensory evaluation score as the indicator,this study investigated the effects of Hakka rice wine addition,Nanru(red fermented bean curd)addition,and soy sauce addition on the sensory properties of prefabricated Hakka braised pork.The process was optimized through response surface methodology.The results demonstrated that the optimal core formula consisted of 750 g pork belly,30 g peanut oil,17 g Hakka rice wine,20 g Nanru,9 g soy sauce,and 4 g salt,achieving a comprehensive sensory score of 93.64.The prepared braised pork exhibited 63 aroma components,with alcohols(64.9%),heterocyclic compounds(13.6%),and acids(8.3%)constituting the dominant flavor profile.Notably,high-temperature cooking generated diverse heterocyclic compounds(e.g.,2-pentylfuran)that synergized with alcohols and acids to impart distinctive fermented and lipid-derived aromas.Microbial indices remained compliant with national standards after 30 d refrigeration.This systematic approach provided theoretical foundations for developing prefabricated dishes.
作者
韩冰霜
李正旭
朱洪朗
谭子华
卢海燕
吴晶
HAN Bingshuang;LI Zhengxu;ZHU Honglang;TAN Zihua;LU Haiyan;WU Jing(City College of Huizhou,Huizhou,Guangdong 516025,China;Guangzhou Vocational School of Tourism&Business,Guangzhou,Guangdong 510623,China)
出处
《农产品加工》
2026年第2期52-58,62,共8页
Farm Products Processing
基金
广东省普通高校青年创新人才类项目(2022KQNCX246)。
关键词
预制客家黄焖猪肉
模糊数学评定
响应面法
配方优化
预制菜
pre-prepared Hakka braised pork
fuzzy mathematical evaluation
response surface methodology
formulation optimization
prefabricated dishes
