摘要
以牛肉与羊肉为原料,采用单因素试验和正交试验相结合,通过感官评定对复合肉松的加工工艺进行优化研究。结果最佳加工条件为:食盐添加量为3%,白糖添加量为5%,白酒添加量为2%,花椒添加量为1.5%。本产品综合了羊肉跟牛肉的营养的价值,蛋白质含量、脂肪含量低,营养丰富,风味独特,耐贮藏,具有很好的市场潜力。
Taking beef and mutton as raw materials, the processing technology of composite meat floss was optimized by sensory evaluation by single factor test and orthogonal test.Results The optimum processing conditions were as follows: 3% salt, 5% sugar, 2% liquor, 1.5% Chinese prickly ash.This product combines the nutritional value of mutton and beef, low protein content, fat content, rich nutrition, unique flavor, durable storage, has a good market potential.
作者
欧阳萍
徐天旭
王翻红
任红芳
王伟华
OU Yang-ping;XU Tian-xu;WANG Fan-hong;Ren Hong-fang;WANG Wei-hua(Xinzheng Inspection and Testing Limited Company,Urumqi 830009,China;School of Food Science and Engineering,Tarim University,Key Laboratory of Southern Xinjiang Special Agricultural Products Deep Processing Corps,Alar 843300,China)
出处
《青海畜牧兽医杂志》
2022年第5期27-31,共5页
Chinese Qinghai Journal of Animal and Veterinary Sciences
关键词
牛肉
羊肉
复合肉松
加工工艺
Beef
Mutton
Compound meat floss
Processing technology
作者简介
欧阳萍(1975-),本科,研究方向为食品生物技术;通讯作者:王伟华(1977-),博士,教授,研究方向为食品营养与安全。E-mail:wangweihua6688@163.com。
