摘要
本文研究了棕榈油在油酥肉松的应用,以感官评价为指标,通过单因素实验,分析了棕榈油的种类、添加量、炒松的温度和时间对油酥肉松的品质的影响。并通过正交试验确定了棕榈油在油酥肉松中的最佳生产工艺条件。结果表明:炒松温度为110℃,24度棕榈油在肉松中的效果最佳,其添加量为30%,酥松温度和酥松时间分别为120℃和40min。
The application process of palm oil in the meat floss product was studied in this paper. The results of the single factor experiment and orthogonal experiment showed that the most suitable oil was 24℃ fine palm oil and the quantity was 30% （on the meat floss base）. The optimum processing parameters were as follows： frying temperature 110℃, shortening frying temperature 120℃, and the shortening time 40min. The product made from this process had good appearance, taste and flavor.
出处
《食品与发酵科技》
CAS
2014年第5期49-53,共5页
Food and Fermentation Science & Technology
基金
马来西亚棕榈油总署大马棕榈油技术研发中心科研项目(编号:00010113011)
江苏省大学生实践创新项目(编号:201312806005Y)
关键词
棕榈油
肉松
感官
生产工艺
palm oil
meat floss
sensory evaluation
process
