| 响应面法优化姬松茸重组猪肉脯加工工艺 |
| |
| 引用本文： | 樊金山,张春雨,曹正,谢春芹,陈岑,曹淼.响应面法优化姬松茸重组猪肉脯加工工艺[J].食品科技,2021(3):81-87. |
| |
| 作者姓名： | 樊金山 张春雨 曹正 谢春芹 陈岑 曹淼 |
| |
| 作者单位： | 江苏农林职业技术学院 |
| |
| 基金项目： | 2019年江苏高校“青蓝工程”项目;2020年江苏省现代农业产业技术体系项目(JATS[2020]338);江苏省自然科学基金项目(BK20180282);江苏省高等学校自然科学研究面上项目(18KJD210003);江苏农林职业技术学院大学生创新创业训练计划项目(202013103079Y)。 |
| |
| 摘 要： | 以猪肉和姬松茸为主原料制备姬松茸重组猪肉脯,以姬松茸粉、卡拉胶的加入量和肥瘦比作为单因素,研究其对姬松茸重组猪肉脯的品质和感官评价的影响,采用归一法分析数据,并通过响应面进行工艺优化。结果表明最佳工艺为:姬松茸粉添加量为7.5%,卡拉胶添加量为0.3%,肥瘦比为0.5:9.5。在此条件下,产品中姬松茸多糖得率为0.42%。
|
| 关 键 词： | 姬松茸 肉脯 响应面优化 |
Optimization of Processing Technology of Agaricus Blazei Murr.Recombinant Pork Jerky by Response Surface Methodology |
| |
| FAN Jinshan,ZHANG Chunyu,CAO Zheng,XIE Chunqin,CHEN Cen,CAO Miao.Optimization of Processing Technology of Agaricus Blazei Murr.Recombinant Pork Jerky by Response Surface Methodology[J].Food Science and Technology,2021(3):81-87. |
| |
| Authors: | FAN Jinshan ZHANG Chunyu CAO Zheng XIE Chunqin CHEN Cen CAO Miao |
| |
| Affiliation: | (Jiangsu Polytechnic College of Agriculture and Forestry,Jurong 212400,China) |
| |
| Abstract: | The processing technology of Agaricus blazei Murr.reconstituted pork jerky was studied with pork and Agaricus blazei Murr..The experiment selected the powder of Agaricus blazei Murr.,the amount of carrageenan and fat and lean ratio,as a single factor to study quality and sensory evaluation of pork jerky,the data were analyzed by normalization method,and the process was optimized by response surface methodology.The final results showed that the amount of Agaricus blazei Murr.powder was 7.5%,the amount of carrageenan was 0.3%,and the ratio of fat to lean was 0.5:9.5.According to this formula,the yield of Agaricus blazei polysaccharide in the production was 0.42%. |
| |
| Keywords: | Agaricus blazei Murr pork jerky response surface optimization |
| 本文献已被 维普 等数据库收录！ |
|
