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| 花生牦牛肉酱配方技术的研究 | |
| 引用本文： | 唐善虎,王柳,余小贞,胡廷武,游敬钱.花生牦牛肉酱配方技术的研究[J].中国调味品,2011,36(3). |
| 作者姓名： | 唐善虎 王柳 余小贞 胡廷武 游敬钱 |
| 作者单位： | 1. 西南民族大学,生命科学与技术学院,成都,610041 2. 红原县生产力促进中心,四川,红原,624400 3. 红原遛遛牦牛肉食品有限责任公司,四川,红原,624400 |
| 基金项目： | 四川省科技支撑计划(2008FZ0138和2009FZ0020) |
| 摘 要： | 研究主要目的是探讨酱体、花生添加量、牦牛肉添加量和用油量对花生牦牛肉酱感官、质构和化学指标的影响,并筛选出色香味俱佳的花生牦牛肉酱配方。研究共进行了三个试验,分别探讨了酱体和花生添加量、花生和牦牛肉添加量及植物油添加量对花生牦牛肉酱感官、质构和化学成分的影响。研究结果发现:酱体用量为35%,花生添加量为25%时,牦牛肉酱感官最好,硬度、稠度、内部的粘着性最大;花生添加量为25%,牦牛肉添加量为5%时,花生牦牛肉酱感官指标得分最高;菜籽油用量为31%时,酱体流动性和口感较好。试验花生牦牛肉酱的最佳配方为酱体用量35%、花生25%、牦牛肉5%、辅料4%、菜油31%。酱体成分、花生、牦牛肉和植物油使用量均影响花生牦牛肉酱感官、质构和化学成分。 |
| 关 键 词： | 牦牛肉 花生 感官评定 质构 酱 |
Formulation technology for peanut yak meat sauce |
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| TANG Shan-hu,WANG Liu,YU Xiao-zhen,HU Ting-wu,YOU Jing-qian.Formulation technology for peanut yak meat sauce[J].China Condiment,2011,36(3). | |
| Authors: | TANG Shan-hu WANG Liu YU Xiao-zhen HU Ting-wu YOU Jing-qian |
| Affiliation: | TANG Shan-hu1,WANG Liu1,YU Xiao-zhen1,HU Ting-wu2,YOU Jing-qian3(1.College of Life Science and Technology,Southwest University for Nationality,Chengdu 610041,China,2.Productivity Promotion Center of Hongyuan County,Hongyuan 624400,3.Hongyuan Liu Liu Niu Food Co.,Ltd.,China) |
| Abstract: | The objectives of this study were to investigate the effects of the major components,peanut amount,added amount of yak meat and added plant oil on sensory evaluation,texture characteristics and chemical compositions of peanut yak meat sauce,and to select the best formula with best color,aroma,and flavor.Three experiments were conducted to study the effects of the use amounts of major components and peanuts,peanuts and yak meat,and uses of vegetable oil on sensory,texture and chemical composition of the pean... |
| Keywords: | yak meat peanut sensory evaluation texture analysis sauce |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |