摘要
为研究适用于软包装的红烧牦牛酸醡肉的加工工艺。以牦牛酸醡肉发酵时间、油炸时间、油炸温度和灭菌时间为考察因素,以感官评价、色差分析及质构分析为评价指标,以信息熵确定各指标熵权系数,以综合评分作为响应值,通过响应面法优化加工工艺。响应面优化最佳加工工艺为发酵时间27 h、油炸时间120 s、油炸温度180℃、灭菌时间20 min。此条件下红烧牦牛酸醡肉具有光泽度高、香气适中、口感细腻等特点,该实验通过研究其加工过程中的关键影响因素,利用响应面优化加工工艺,为后续软包装红烧牦牛酸醡肉规模化加工提供了一定的参考作用。
This study is aimed to study the processing technology of braised sour yak meat suitable for soft packaging.The fermentation time,frying time,frying temperature and sterilization time of braised sour yak meat are used as the investigation factors,the sensory evaluation,chromatic difference analysis and texture analysis are used as the evaluation indexes,the entropy weight coefficients of each index are determined by information entropy,and the comprehensive score is used as the response value to optimize the processing technology by response surface method.The optimal processing technology conditions are as follows:the fermentation time is 27 h,the frying time is 120 s,the frying temperature is 180℃,the sterilization time is 20 min.Under such conditions,braised sour yak meat has the characteristics of high gloss,moderate aroma and delicate taste.In this study,the key influencing factors in the processing technology are studied,and the processing technology is optimized by response surface method,so as to provide a certain reference for the subsequent large-scale processing of soft-packaged braised sour yak meat.
作者
卢雪松
罗秋霞
彭毅秦
丁捷
刘春燕
肖猛
何江红
程利思
李奥兰
LU Xue-song;LUO Qiu-xia;PENG Yi-qin;DING Jie;LIU Chun-yan;XIAO Meng;HE Jiang-hong;CHENG Li-si;LI Ao-lan(College of Cuisine,Sichuan Tourism University,Chengdu 610100,China;College of Food,Sichuan Tourism University,Chengdu 610100,China;Key Laboratory of Culinary Science,Sichuan Tourism University,Chengdu 610100,China;College of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316000,China)
出处
《中国调味品》
CAS
北大核心
2022年第7期146-150,共5页
China Condiment
基金
四川省科技厅应用基础研究计划项目(2020YJ0405)
四川省高校重点实验室项目(PRKX2020Z07,HQPRKX2020Z01)
四川旅游学院科研创新团队项目(21SCTUTD03,18SCTUTD04)
川菜发展研究中心(CC22Z13,CC20Z02,CC20Z06)
大学生创新创业项目(202103011,202202088)。
关键词
熵权法
软包装
红烧牦牛酸醡肉
加工工艺
entropy weight method
soft packaging
braised sour yak meat
processing technology
作者简介
卢雪松(1982—),男,副研究员,硕士,研究方向:传统食品加工与贮藏;通讯作者:丁捷(1985—),女,副教授,博士,研究方向:藏区农牧资源深加工利用。
