营养调味品鹅肝酱的研究

Study on the nutritional goose liver catsup's manufacture

试验以普通鲜鹅肝为主要原料,通过设置不同参数,研究卵磷脂、葵花油等营养调味品在该鹅肝酱中的营养作用,同时研究和冰水的不同添加量以及不同搅拌时间对鹅肝酱品质的影响,并最终研制了利用普通鹅肝生产出的营养型鹅肝酱的最佳配方。通过感官评价和正交实验分析最终得到鹅肝酱的最佳工艺配方为:搅拌时间10min,卵磷脂3%,冰水80mL,葵花油的用量为16g。对配制的鹅肝酱进行感官比较评价和低温贮藏试验,结果表明该鹅肝酱营养、美味以及质量均符合要求。

The paper presented the goose liver eatsup＇s the best teehnieal preseription using fresh goose liver as raw material, set up different parameters, studied the emulsifieation and nutritional funetion of using phosphatidyl eholine and sunflower oil to goose liver and influenee of phosphatidyl eholine, water quantity and mixing time. Aehieved the new goose liver eatsup＇s best teehnieal preseription and flow-sheet by making sense evaluation and the erosslink test analysis, The best teehnieal preseription is： emulsifieation mixing time is 15min, phosphatidyl eholine is 3%, sunflower oil is 16g and iee water is 80mL. Aeeording to the preseription, making sense evaluation and low temperature storage, the new goose liver eatsup met the demands of nutrition, daintiness and quality.