香茅草调理牛肉烤肠的研究

Study on roasted beef sausage conditioned with lemon grass

试验以牛肉和香茅草为原材料,通过单因素试验对牛肉烤肠中香茅草的添加量进行筛选,并采用正交试验对发色条件和热处理条件进行优化。试验结果表明:香茅草不同添加量对牛肉烤肠的香味、质地以及总体接受度具有显著性影响(p<0.05),当香茅草的添加量为0.6%时,牛肉烤肠总体接受度评分最高。发色温度对牛肉烤肠的剪切力和总体接受度有显著影响(p<0.05),发色时间对牛肉烤肠的剪切力、L*值和总体接受度均有显著影响(p<0.05),蒸煮中心温度对总体接受度有显著影响(p<0.05)。以L*值和总体接受度为预测条件,最佳发色和热处理条件为60℃条件下发色40min,蒸煮至中心温度72℃。

The beef and lemon grass were taken as raw material. The adding amount of lemon grass in roasted beef sausage was screened through single factor experiment. The coloring and heating treatment condition were optimized by orthogonal experiment. The results showed： the different adding amount of lemon grass had significant effect on the fragrance,texture and overall acceptability of roasted beef sausage（ p 0. 05）. When the adding amount of lemon grass was 0. 6%,the score of overall acceptability of roasted beef sausage was highest. The temperature of coloring had significant effect on shear force and overall acceptability of roasted beef sausage（ p 0. 05）. The time of coloring had significant effect on shear force,L＊value and overall acceptability of roasted beef sausage（ p 0. 05）. The center temperature of cooking had significant effect on overall acceptability of beef sausage（ p 0. 05）. Taken L＊value and overall acceptability as predict condition,the optimum coloring and heat treatment condition were coloring at 60℃ for 40 min and the center temperature of cooking was 72℃.