摘要
以新鲜牛肉为主料,空心李、甜米酒、辣椒粉等为辅料,研制空心李果汁麻辣牛肉干。通过单因素和正交试验,探讨不同质量分数的食盐、空心李果汁、蜂蜜、辣椒粉对空心李果汁麻辣牛肉干品质的影响。试验结果表明,食盐质量分数2%,空心李果汁质量分数7%,蜂蜜质量分数4%,辣椒粉质量分数15%,空心李果汁麻辣牛肉干感官评分为87,出品率高达61.16%,水分含量18.6%,pH 5.12。
With fresh beef as the main raw material,Prunus salicina Lindl.cv'Shazikongxinli',sweet rice wine,chili powder as the auxiliary materials was made Prunus salicina Lindl.cv'Shazikongxinli'juice spicy beef jerky.The effects of different mass fraction of salt,Prunus salicina Lindl.cv'Shazikongxinli'juice,honey and chili powder on the quality of Prunus salicina Lindl.cv'Shazikongxinli'juice spicy beef jerky were studied by single factor and orthogonal test.The results showed that the optimum formula of Prunus salicina Lindl.cv'Shazikongxinli'juice spicy beef jerky was that salt mass fraction 2%,Prunus salicina Lindl.cv'Shazikongxinli'juice mass fraction 7%,honey mass fraction 4%,chili powder mass fraction 15%.Under the optimum formula,the sensory score of Prunus salicina Lindl.cv'Shazikongxinli'juice spicy beef jerky was 87,production yeild was 61.16%,moisture content was 18.6%,pH was 5.12.
作者
李刚凤
江丹霞
李丽
吕真真
张绍阳
朱苗
吴素华
LI Gang-feng;JIANG Dan-xia;LI Li;LU Zhen-zhen;ZHANG Shao-yang;ZHU Miao;WU Su-hua(Tongren University,Tongren 554300,Guizhou,China;Zhengzhou Fruit Research Institute,Chinese Academy of Agricultural Sciences,Zhengzhou 450009,Henan,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第2期68-73,共6页
Food Research and Development
基金
贵州省科技厅联合基金项目(黔科合LH字[2016]7304号)
贵州省科技厅联合基金项目(黔科合LH字[2015]7240号)
贵州省教育厅大学生创新创业训练中心项目(2016SJDCZX001)
2017年第二批产学合作协同育人项目(201702108094)
化学工程与技术省级重点学科建设项目(黔学位合字ZDXK[2017]8号)
关键词
空心李
绿茶
牛肉干
配方
Prunus salicina Lindl.cv'Shazikongxinli'
green tea
beef jerky
formula
