摘要
主要以海鲜菇、鸭肉为原料,以食盐、料酒、白糖、酱油、茴香、八角、桂皮、花椒等为辅料,加工制作成一种海鲜菇鸭肉松,将对产品感官评分影响较小的鸭肉、料酒、酱油、茴香、八角、桂皮、花椒配料为固定添加量,选取海鲜菇、食盐、白糖作为影响因素进行单因素实验,以感官评分为指标,采用响应面法对产品配方进行优化并确定最优配方。结果得出响应面法分析的最优配方为(以鸭肉添加量为基数):海鲜菇添加量1.7%、食用盐添加量5.6%、白糖添加量8.6%。配料:花椒2%、料酒3%、桂皮1%、八角1%、小茴香1%、酱油3%。在此配方下制作的海鲜菇鸭肉松外观具有肉松形态,无杂质,颜色均匀,呈金黄色,无焦头和结头,具有海鲜菇和鸭肉的独特滋味且回味持久。其中营养成分含量为:蛋白质30.72%、脂肪11.94%、总糖15.70%、水分9.62%、灰分2.95%。
The seafood mushroom and duck meat are used as the raw materials,salt,cooking wine,white sugar,soy sauce,fennel,star anise,cinnamon,pepper etc.are used as the auxiliary materials,and the seafood mushroom and duck meat floss is prepared,the ingredients such as duck meat,cooking wine,soy sauce,fennel,star anise,cinnamon,pepper which have little influence on the sensory score of the product are as the fixed additive amount,seafood mushroom,salt and white sugar are selected as the influencing factors to carry out single factor experiments,the sensory score is taken as an index,and the formula of the product is optimized and the optimal formula is determined by response surface method.The results show that the optimal formula(based on duck meat additive amount)by response surface analysis is as follows:seafood mushroom is 1.7%,salt is 5.6%,white sugar is 8.6%.The ingredients pepper is 2%,cooking wine is 3%,cinnamon is 1%,star anise is 1%,fennel is 1%,soy sauce is 3%.The seafood mushroom and duck meat floss prepared under the formula has the appearance of floss,uniform color,golden yellow,without impurities,scorched and knotted heads,has unique taste of seafood mushroom and duck meat,and lasting aftertaste.The nutrient content is protein 30.72%,fat 11.94%,total sugar 15.70%,moisture 9.62%,ash 2.95%.
作者
邓杰
徐宏
蒋方国
凌云坤
徐斌
王卫
李翔
DENG Jie;XU Hong;JIANG Fang-guo;LING Yun-kun;XU Bin;WANG Wei;LI Xiang(Key Laboratory of Food Processing in Sichuan Province,Chengdu University,Chengdu 610106,China)
出处
《中国调味品》
CAS
北大核心
2020年第11期97-100,131,共5页
China Condiment
基金
成都市科技局技术创新研发项目(2018-YF05-00501-SN,2019-YF05-00117-SN)
成都市科技局重大科技应用示范项目(2019-YF09-00061-SN)
四川省科技成果转化项目(2018NZZJ023)。
关键词
海鲜菇
鸭肉松
响应面
营养成分
seafood mushroom
duck meat floss
response surface
nutritional ingredients
