| 枸杞黄豆牛肉酱的加工 |
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| 引用本文： | 郝涤非,孙婷婷.枸杞黄豆牛肉酱的加工[J].中国调味品,2019(6):140-143. |
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| 作者姓名： | 郝涤非 孙婷婷 |
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| 作者单位： | 江苏食品药品职业技术学院食品学院 |
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| 基金项目： | 江苏高校品牌专业建设工程资助项目(PPZY2015B19) |
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| 摘 要： | 对黄豆枸杞牛肉酱的配方进行了研究,在黄牛肉添加量30%、白砂糖6%、纯净水4%的基础上,以感官评价结果为依据,通过单因素试验和正交试验,得到产品适宜的配方为:枸杞12%、黄豆22%、橄榄油8%、甜面酱18%。
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| 关 键 词： | 枸杞 黄豆 牛肉酱 正交试验 |
Processing of Beef Paste with Chinese Wolfberry and Soybean |
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| HAO Di-fei,SUN Ting-ting.Processing of Beef Paste with Chinese Wolfberry and Soybean[J].China Condiment,2019(6):140-143. |
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| Authors: | HAO Di-fei SUN Ting-ting |
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| Affiliation: | (School of Food, Jiangsu Food & Pharmaceutical Science College, Huaian 223003, China) |
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| Abstract: | The research on the formula of beef paste with Chinese wolfberry and soybean is carried out. Based on the results of sensory evaluation, adding 30% yellow beef, 6% white sugar and 4% pure water, through single factor test and orthogonal test, the appropriate formula of the product is obtained: Chinese wolfberry is 12%, soybean is 22%, olive oil is 8%, sweet soybean paste is 18%. |
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| Keywords: | Chinese wolfberry soybean beef paste orthogonal test |
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