发酵型牛肉黄豆酱的工艺优化及风味评价

Process Optimization and Flavor Evaluation of Fermented Beef Soybean Paste

以黄豆和牛肉为主要原料,制备发酵型牛肉黄豆酱。通过单因素试验考察牛肉添加量、接种量和盐水含盐量对牛肉黄豆酱氨基酸态氮含量和感官品质的影响,并在单因素试验的基础上,利用正交试验优化发酵工艺参数,对成品进行模糊感官评价和风味价值工程评价。模糊感官结果与风味价值系数均表明,最佳发酵工艺参数为牛肉添加量20%、接种量4%、盐水含盐量6%,以此条件发酵所得的牛肉黄豆酱氨基酸态氮含量(1.81±0.04)g/100 g、模糊感官得分83.7分、风味价值系数15.14%。

Fermented beef soybean paste was prepared from soybean and beef.The effects of beef addition,inoculation amount and salt content of brine on amino acid nitrogen content and sensory quality of beef soybean paste were investigated by single factor experiment.The fermentation process parameters were optimized by orthogonal test,and the finished products were evaluated by fuzzy sensory evaluation and flavor value engineering.The results of fuzzy sense and flavor value coefficient showed that the optimal fermentation parameters were: the beef addition was 20%, the inoculation amount was 4%, and the salt content of brine was 6%. The amino acid nitrogen content of beef soybean paste fermented under this condition was (1.81±0.04)g/100 g, the fuzzy sense score was 83.7, and the flavor value coefficient was 15.14%.