脆笋杏鲍菇牛肉酱加工工艺优化

Optimization of Processing Technology of Beef Paste with Bamboo Shoots and Pleurotus eryngii

以牛肉和笋干为主原料,配合适当辅料,研制一种复合型牛肉酱。选择白砂糖、黄豆酱、干辣椒、笋干4个因素,通过单因素试验和正交试验的方法探究脆笋杏鲍菇牛肉酱的最佳制作工艺。结果表明,以40%牛肉添加量为基础最佳的配比为白砂糖添加量2.5%,黄豆酱添加量22.5%,笋干添加量15%,干辣椒添加量2%,在此工艺配方及条件下制作的样品感官评分最高可达94分。其中,对脆笋杏鲍菇风味影响最大的是笋干,其次是干辣椒添加量,然后是黄豆酱添加量,白砂糖对脆笋杏鲍菇影响最小。在此条件下,制得肉酱产品颜色光泽,笋干和牛肉的香气浓郁,牛肉酱整体黏稠度适中,口感细腻有嚼劲,为以后开发相关产品提供理论依据。

A composite beef sauce was developed using beef and dried bamboo shoots as the main raw materials,combined with appropriate auxiliary materials.Four factors,namely white granulated sugar,soybean paste,dried chilli and dried bamboo shoots,were selected to explore the best processing technology of Pleurotus eryngii beef paste with crisp bamboo shoots by single factor and orthogonal test.Experimental results showed that,with 40%beef added as the basis.The optimal ratio was:2.5%white sugar,22.5%soybean paste,15%dried bamboo shoots,and 2%dried chili pepper.The sensory score of the sample made under this process formula and conditions could reach a maximum of 94 points.Among them,dried bamboo shoots had the greatest impact on the flavor of Pleurotus eryngii,followed by the amount of dry pepper,followed by the amount of soybean paste.White granulated sugar had the smallest impact on Pleurotus eryngii.Under these conditions,the meat sauce product had a glossy color,strong aroma of dried bamboo shoots and beef,moderate overall viscosity,and a delicate and chewy taste,providing a theoretical basis for future development of related products.