酸汤牛肉工艺优化

Optimization of Recipe for Sour Soup with Beef

以贵州黔东南本地小黄牛肉为原料,采用混合酸汤(红酸汤+白酸汤)煮制牛肉,在单因素试验的基础上,以煮制时间、混合酸汤添加量、木姜子添加量和牛肉滚揉时间为影响因素,感官评价、水分含量和pH值为主要评价指标,进行正交试验优化,确定酸汤牛肉最佳工艺参数。结果表明:牛肉滚揉时间50 min、木姜子添加量3.0 g、混合酸汤添加量110 mL条件下煮制2.5 min,得到的酸汤牛肉感官评分最高(86.33分),水分含量为(72.41±1.77)%,其中肉汤pH值为4.88,牛肉pH值为4.99,亮度值(L^(*))为58.81,红度值(a^(*))为9.05,黄度值(b^(*))为10.96,可溶性固形物含量为(2.67±0.09)%;肉汤中游离氨基酸含量丰富,以鲜味氨基酸为主(0.0785 mg/mL),其次为甜味氨基酸和苦味氨基酸;产品微生物指标符合国家安全标准;优化后的酸汤牛肉制品色泽红润、肉质鲜嫩、香味浓郁、酸咸适中。

Sour soup with beef was cooked by boiling veal meat from Qiandongnan,Guizhou in a mixed sour soup(red sour soup+white sour soup).Single factor experiments and orthogonal array design methods were used to optimize the processing parameters including cooking time,the amount of the sour soup added,the amount of the fruit of Litsea pungens Hemsl added,and tumbling time based on sensory evaluation,moisture content and pH.The results showed that the optimal conditions to achieve the highest sensory score(86.33 points)were as follows:tumbling time 50 min,and adding 3.0 g of the fruit of Litsea pungens Hemsl and 110 mL of the mixed sour soup.The moisture content of the product was(72.41±1.77)%.The pH values of the broth and beef were 4.88 and 4.99,respectively.The brightness(L^(*)),redness(a^(*))and yellowness(b^(*))values were 58.81,9.05 and 10.96,respectively.The soluble solids content(SSC)was(2.67±0.09)%.The broth was rich in free amino acids,umami amino acids being the major ones(0.0785 mg/mL),followed by sweet amino acids and bitter amino acids.The microbiological quality of the product complied with the national food safety standards.The optimized sour soup with beef was red in color,and had a tender texture,a rich aroma,and moderate sour and salty tastes.