摘要
为研究牦牛酸醡肉干的最佳配方及工艺条件,以青稞粉、芫根为辅料发酵的牦牛酸醡肉为原料,以理化性质、质构、色差、感官为评价指标,感官综合评分为目标参数,通过正交试验优化配方,响应面优化加工工艺,并对成品品质特性进行分析。结果表明,牦牛酸醡肉干的最佳配方为:牦牛酸醡肉100%,生抽10%,孜然粉10%,糖5%,料酒20%,鸡精3%,油10%,红曲0.5%;最佳工艺参数为:腌制时间25 min,烤制温度200℃,烤制时间40 min,在此工艺下牦牛酸醡肉干的综合评分为0.64分。成品牦牛酸醡肉干氨基酸总含量为40.05 g/100 g,其中谷氨酸含量最高,占鲜味氨基酸总量的44.67%,必需氨基酸/非必需氨基酸值为61.78%,赖氨酸的氨基酸评分、化学评分最高。牦牛酸醡肉干中挥发性物质主要为醛类(7种)、醇类(3种)、烯类(1种)及其他化合物(7种)等,香味成分主要由醛类、烯类提供。
In order to obtain the optimal formula and technological conditions of sour yak meat jerky,the sour yak meats naturaly fermented with highland barley powder and Brassica rapa L.were used as raw materials,physicochemical indexes,texture,color aberration and sensory characteristics were taken as evaluation indexes,and comprehensive score was taken as evaluation indexes target parameter,the formula and technological conditions of sour yak meat jerky were optimized by orthogonal experiment and response surface method,and the product quality characteristics was analyzed as well.The optimal sour yak meat jerky formula was determined as follows:sour yak meat 100%,soy sauce 10%,cumin powder 10%,sugar 5%,cooking wine 20%,chicken essence 3%,oil 10%,red koji 0.5%.The optimum technological parameters were as follows:curing time 25 min,baking temperature 200℃,baking time 40 min.The comprehensive score of jerky products prepared was 0.64,the total amino acid content was 40.05 g/100 g,among which glutamic acid content was the highest,accounting for 44.67%of total umami amino acids,the ratio of essential amino acids to non-essential amino acids was 61.78%,and the amino acid score and chemistry score of lysine were the highest.Volatile compounds identified in sour yak meat jerky were mainly 7 aldehydes,3 alcohols,1 alkenes,7 other compounds,etc.The aroma components were mainly aldehydes and alkenes.
作者
何琴
丁捷
卢雪松
彭毅秦
肖猛
HE Qin;DING Jie;LU Xue-song;PENG Yi-qin;XIAO Meng(College of Food Science and Technology,Sichuan Tourism University,Chengdu 610100,China)
出处
《保鲜与加工》
CAS
北大核心
2020年第5期143-152,共10页
Storage and Process
基金
四川省哲学社会科学重点研究基地川菜发展研究中心重点项目(CC17Z02)
川菜研究发展中心科研项目(CC19Z16)
四川旅游学院2018年科研创新团队项目(18SCTUTD04)
四川省科技厅应用基础研究计划项目(2020YJ0405)。
关键词
牦牛酸醡肉干
配方
工艺标准化
品质特性
sour yak meat jerky
formula
technology standardization
quality characteristics
作者简介
何琴(1996—),女,汉族,本科,主要从事食品加工与贮藏研究工作;通讯作者:卢雪松,硕士,副研究员,主要从事传统食品加工与贮藏研究工作。
