红松茸牛肉酱加工工艺及货架期研究

Research on Processing Technology and Shelf Life of Red Matsutake Beef Sauce

为优化红松茸牛肉酱加工工艺,采用响应面法研究了红松茸、黄豆酱、小米椒、马铃薯淀粉添加量对红松茸牛肉酱品质的影响。以过氧化值和酸价为指标,采用阿伦尼乌斯方程(Arrhenius)结合动力学方程进行货架期的预测。结果表明,响应面法得到的红松茸牛肉酱最佳配方为:红松茸添加量15.0%、黄豆酱添加量37.4%、小米椒添加量13.4%、马铃薯淀粉添加量8.3%,在此条件下红松茸牛肉酱的感官评分为91.23。在不同环境温度(25、37、45℃)下,红松茸牛肉酱的菌落总数、过氧化值和酸价均与贮藏时间呈正相关,而感官评分值呈下降趋势。以过氧化值为指标预测红松茸牛肉酱的货架期为25℃下147 d,以酸价为指标预测的货架期为25℃下103 d,因此,采用酸价构建的货架期模型更可靠。以上结果为红松茸的高值化利用及货架期预测提供了理论支持。

To optimize the optimal formula of red matsutake beef sauce,the response surface methodology was used to study the effects of the additions of red matsutake,soybean paste,millet pepper and potato starch on quality of red matsutake beef sauce.The shelf life was predicted by Arrhenius equation and kinetic equation based on peroxide value and acid value.The results showed that the optimal formula of red matsutake beef sauce obtained by response surface methodology was followed with 15.0% red matsutake,37.4% soybean paste,13.4% millet pepper,and 8.3% potato starch,the sensory score of red matsutake beef sauce was 91.23 under these conditions.Under different ambient temperatures(25,37 and 45℃),the total viable count,peroxide value and acid value of red matsutake beef sauce were positively correlated with storage time,while the sensory score showed a downward trend.The shelf life of red matsutake beef sauce was predicted to be 147 d at 25℃based on peroxide value,and was 103 d at 25℃ based on acid value,so the shelf life model constructed based on acid value was more reliable.Above results provided theoretical support for high value utilization and shelf life prediction of red matsutake.