摘要
以新疆马肉为原料,通过滚揉、熏烤等工艺制作成熏马肠,通过选取色泽、质地、滋味和气味为评价指标,确定因素合理的权重,建立感官综合评分体系,采用正交试验法对孜然风味熏马肠休闲食品的加工工艺进行优化,并应用模糊数学感官评价法获得孜然风味熏马肠休闲食品的最佳加工工艺条件为:切片厚度9mm,孜然粉添加量5%,蔗糖添加量2.5%,腌制时间5h。
Use Xinjiang horse meat as raw material, and make them into smoked horse intestines by tumbling, smoking and other technology. Determine the factor a reasonable weight by choosing color,flavor, texture and taste for the evaluation. Establish a sensory comprehensive scoring system, use orthogonal experiment method to optimize the processing technology of cumin-flavor smoked horse intestines leisure food. The application of fuzzy mathematics sensory evaluation method shows that the optimum processing condition to getting cumin-flavor smoked horse intestines leisure food is slice thickness of 9 ram, cumin powder addition level of 5 %, sucrose addition level of 2. 5 %, curing time of 5 h.
作者
俞琴
李芳
张文
赛丽曼.艾德力汗
孔令明
YU Qin LI Fang ZHANG Wen Sai Liman · AI DE LI HAN KONG Ling-ming(College of Food Science and Pharrnaceutics, Xinjiang Agricultural University, Urumqi 830052 ,China Xinjiang Institute of Light Industry Technology,Urumqi 830021,China College of Science and Technology, Xinjiang Agricultural University,Urumqi 830052,China)
出处
《中国调味品》
CAS
北大核心
2017年第2期57-62,共6页
China Condiment
基金
"十二五"国家科技支撑计划课题(2014BAD04B11)
关键词
马肉
熏马肠
加工工艺
休闲食品
模糊数学
horse meat
smoked horse intestines
processing technology
leisure food
fuzzy mathematics
