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低盐花生鸡腿菇牛肉酱加工工艺优化 被引量:14

Optimization on Processing Technology of Low-salt Beef Sauce with Peanuts and Coprinus comatus
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摘要 以花生、鸡腿菇、牛肉为主要原料,通过降低产品中食盐的总含量来研制出一种具有保健功能的复合调味酱,并且通过单因素以及正交试验确定其最佳的工艺配方:黄豆酱用量为35%,谷氨酸钠用量为0.40%(占花生、鸡腿菇和牛肉的总和),复合糖用量为8%,花生、鸡腿菇、牛肉的用量比为1∶2∶7(总量为34.5%)。该产品风味独特,而且最大限度地保留了花生、鸡腿菇中的营养成分,是一种兼具营养与美味的功能性调味酱。 The peanuts,Coprinus comatus and beef are as the main materials,by reducing the total amount of salt in the product to develop a kind of composite sauce which has healthy functions,and to determine the optimal formula through single-factor and orthogonal experiments:the amount of soy bean sauce is 35%,the amount of monosodium glutamate is 0.40%(representing the sum of peanuts,Coprinus comatus and beef),the amount of complex sugar is 8%.The ratio of peanuts,Coprinus comatus and beef is 1∶2∶7(a total amount is 34.5%).The product has unique flavor,and maximally retains the nutrients from the peanuts and Coprinus comatus,is a kind of nutritional and delicious functional sauce.
作者 邓源喜 武文君 武杰 杜巧玲 DENG Yuan-xi;WU Wen-jun;WU Jie;DU Qiao-ling(College of Food and Bioengineering,Bengbu University,Bengbu 233030,China;College of Bioscience and Biotechnology,Shenyang Agricultural University,Shenyang 110161,China)
出处 《中国调味品》 CAS 北大核心 2018年第9期103-108,共6页 China Condiment
基金 安徽省科技厅科技攻关项目(1604a0702031)
关键词 低盐 花生 鸡腿菇 牛肉酱 加工工艺 low salt peanut Coprinus comatus beef sauce processing technology
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