摘要
采用响应面法对羊肝复合香肠工艺配方进行优化。以新鲜羊肝为原料,添加不同量的食盐、羊油、淀粉、胡萝卜、杏鲍菇,通过设计单因素试验和响应面试验,对其配方比例进行优化试验得到最佳参数,分析不同添加物对羊肝复合香肠的持水力、质构特性和感官评价指标的影响。结果表明,当添加食盐2%、淀粉7%、羊油15%、胡萝卜10%、杏鲍菇10%时,感官评分为79.30分,制作的羊肝复合香肠具有羊肝和羊油的独特风味,与预测值的吻合度较高,具有实际参考意义。
Response surface method is used to optimize the process formula of sheep liver compound sausage.With fresh sheep liver as the raw material,different amount of salt,sheep oil,starch,carrot and Pleurotus eryngii is added,the formula ratio is optimized by designing single factor test and response surface test,and the optimal parameters are obtained.The effects of different additives on water holding capacity,texture characteristics and sensory evaluation indexes of sheep liver compound sausage are analyzed.The results show that when 2%salt,7%starch,15%sheep oil,10%carrot and 10%Pleurotus eryngii are added,the sensory score is 79.30 points,and the obtained sheep liver compound sausage has the unique flavor of sheep liver and sheep oil,which is in good agreement with the predicted value and has practical reference significance.
作者
祖木来提·热西提
古丽孜亚·吐尔斯别克
马军
买迪来艳·买买提伊明
巴吐尔·阿不力克木
Zumulaiti·REXITI;Guliziya·TUERSIBIEKE;MA Jun;Maidilaiyan·MAIMAITIYIMING;Batuer·ABULIKEMU(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)
出处
《中国调味品》
CAS
北大核心
2024年第10期101-108,共8页
China Condiment
基金
新疆维吾尔自治区农业农村厅2021自治区畜牧业生产发展专项(xjnqry-g-2008)
新疆福润德农业投资有限公司牛羊肉及副产物精深加工关键技术研究与产品开发(2023年横向项目)。
关键词
羊肝复合香肠
工艺优化
响应面法
质构特性
感官评分
sheep liver compound sausage
process optimization
response surface method
texture characteristics
sensory score
