猪肝调味酱加工工艺优化

Optimization of Processing Technology of Pig Liver Sauce

通过对猪肝酱加工工艺参数的改进和优化,开发出一种猪肝调味酱产品.分析了腌制时间和预煮时间对猪肝调味酱品质的影响,确定最佳腌制和预煮时间分别为30 min和4 min.在此基础上,对炒制环节的工艺条件进行研究,分析了炒制环节中植物油添加量、糊精添加量以及炒制时间对产品水分含量、黏度和感官品质的影响.在单因素实验基础上,采用正交实验对猪肝酱炒制工艺条件进行优化,确定最佳炒制工艺为,植物油添加量25%,糊精添加量7%,炒制时间3 min.

Through the improvement and optimization of the parameters of liver sauce processing technology,a liver sauce product is developed. Experimental study on the curing time and pre-cooking time on pig liver sauce quality finds that the best curing time and pre-cooking time are 30 min and 4 min respectively,and on this basis,the processing conditions of frying are studied. The experiment also studies the adding amount of vegetable oil in the frying process,dextrin dosage and the influence of frying time on product moisture content,viscosity and sensory quality. Based on single factor test,orthogonal test is used to optimize the pig liver sauce frying technology to determine the best frying processing technology which is as the following: the adding amount of vegetable oil is 25%,the adding amount of dextrin 7%,frying time 3 min.