香菇葛根牛肉酱制作工艺研究

Research on the Processing Technology of Letinous Edodes Puerarin Beef Sauce

在传统牛肉酱的基础上加入香菇、葛根粉制作香菇葛根牛肉酱。研究豆瓣酱、牛肉、葛根、香菇添加量对产品感官品质的影响,在单因素试验的基础上进行正交试验。结果表明,豆瓣酱添加量35%,牛肉添加量20%,香菇添加量8%,葛根添加量1.5%,产品的感官评价最优。按此添加量制作出的香菇葛根牛肉酱,不仅提高牛肉酱的营养保健价值,色泽、口感、风味都优于传统的牛肉酱。

Based on the traditional beef sauce,letinous edodes and Puerarin powder were added to make letinous edodes Puerarin beef sauce. Research on the flour,beef,Puerarin,letinous edodes effects on sensory quality of products was carried by the orthogonal experiment based on single factor test. The test results showed that sensory evaluation of this product was optimal while adding beef 20%,letinous edodes 8% and Puerarin 1.5%. According to this recipe,the letinous edodes Puerarin beef sauce not only improves the nutritional and health value of beef sauce,but also tastes better in color,taste and flavor than traditional beef sauce.