牛肉番茄酱的制作工艺研究

Study on Manufacture Technology of Beef Ketchup

以番茄酱和牛肉粉为主要原料,探究牛肉番茄酱的最佳制作工艺。以色泽、香气、口感、组织状态为评价因素,通过感官评定,在单因素试验基础上进行正交试验,优化牛肉番茄酱的配方。结果表明,影响牛肉番茄酱感官品质的因素依次为黄豆酱添加量、番茄酱添加量、淀粉添加量和牛肉粉添加量;在辣椒油15%,白砂糖4.5%,白米醋4%,食盐2.5%,洋葱粉0.3%,芹菜粉0.2%,姜粉0.2%,胡椒粉0.2%,黄原胶0.1%,乳酸脂肪酸甘油酯0.05%的基础上,当番茄酱添加量为30%,牛肉粉添加量为3%,淀粉添加量为2.5%,黄豆酱添加量为8%时,牛肉番茄酱的色泽鲜亮、香气浓郁、口感幼滑、黏稠适度、咸鲜香辣,风味最佳。

The optimum manufacture technology of beef ketchup was studied using tomato paste and beef powder as main raw materials.The formula of beef ketchup was optimized by sensory evaluation on the basis of single factor test and orthogonal test,which used color,aroma,taste and texture of beef ketchup as evaluation factors.The results showed that the sensory quality of beef ketchup was affected by the additive amount of soybean sauce,tomato paste,starch and beef powder,in a decreasing order.On the basis of 15%chili oil,4.5%sugar,4%white rice vinegar,2.5%salt,0.3%onion powder,0.2%celery powder,0.2%ginger powder,0.2%pepper powder,0.1%xanthan gum and 0.05%fatty acid glyceride,when the additive amount of tomato paste was 30%,beef powder was 3%,starch was 2.5%and soybean sauce was 8%,the sensory quality of beef ketchup was best,with bright color,rich aroma,smooth taste,moderate viscosity,salty and delicious.