摘要
以白玉菇、胡萝卜、菠菜等新鲜蔬菜为主要原料,玉米淀粉、牛肉粉等为辅料,研制一款食用方便、味道可口、营养丰富的具有浓郁牛肉风味的速食汤块.通过建立感官评价体系,以感官评分为指标,经单因素-响应面法对牛肉味速食汤块基础配方进行研究并优化,并考察不同预冻处理条件对汤块的成型和复水后颜色、口感的影响.研究结果表明,该速食汤块最佳配方为牛肉粉9%,白玉菇9%,胡萝卜40%,菠菜35%,食盐2. 5%,姜粉0. 8%,味精1. 1%,玉米淀粉3. 6%.采用-30℃进行速冻处理得到的成品汤块效果最好,成品汤块复水后具有较好的颜色搭配,有食欲,牛肉蔬菜味道鲜美,蔬菜颗粒分布均匀,风味独特.
In this paper,fresh vegetables such as white jade mushroom,carrot and spinach were used as the main raw materials,and corn starch and beef powder were used as the auxiliary materials to develop a convenient,delicious and nutritious instant soup with strong beef flavor.By establishing a sensory evaluation system and taking sensory score as the index,the basic formula of beef flavorful instant soup block was studied and optimized by single factor response surface method,and the effects of different pre-freezing conditions on the shaping of the soup block and the color and taste after rehydration were investigated.The results showed that the best formula of the instant soup block was beef powder 9%,white mushroom 9%,carrot 40%,spinach 35%,salt 2.5%,ginger powder 0.8%,monosodium glutamate 1.1%,corn starch 3.6%.With-30℃quick-frozen treatment,the finished soup block has the best effect.The finished soup block after rehydration has a good color matching,there was appetite,beef and vegetables taste delicious,vegetable particles evenly distributed,unique flavor.
作者
罗钰
郑佳琦
李艳伶
马永强
LUO Yu;ZHENG Jia-qi;LI Yan-ling;MA Yong-qiang(Key Laboratory of Food Science and Engineering of Heilongjiang Province,Schoool of Foodstuff,Harbin University of Commerce,Harbin 150076,China)
出处
《哈尔滨商业大学学报（自然科学版）》
CAS
2020年第3期328-334,共7页
Journal of Harbin University of Commerce：Natural Sciences Edition
基金
大学生创新创业项目(国家级)(201810240038)。
关键词
牛肉粉
响应面法
预冻
真空冷冻干燥
速食汤
最佳配方
beef powder
response surface method
precool
vacuum freeze drying
instant soup
best formula
作者简介
罗钰(1998-),男,研究方向:食品生物技术;通信作者:马永强(1963-),男,教授,博导,研究方向:食品生物技术.
