摘要
为提高自然风干牦牛肉的口感,本文采用响应面分析法(RSM)对自然风干牦牛肉的风味配方进行优化。在单因素试验的基础上,采用中心组合Box-Behnken设计对糖、盐和料酒的添加量进行优化探讨。结果表明:自然风干牦牛肉最佳风味配方为,盐的浓度3.01%、糖浓度为1.01%、料酒浓度为3.35%。在此条件下自然风干牦牛肉感官得分值为86.93,为自然风干牦牛肉的品质进一步提高提供了参考。
In order to explore the effects of sugar, salt and cooking wine on flavor of natural drying yak meat, RSM was applied to optimization the flavor composition of natural drying yak meaL Box-Benhnken response surface methodology （RSM） was adopted to study effect of the key pammeters of sugar, salt and cooking wine on the optimization flavor. The results showed that the optimum conditions for the optimization flavor composition of natural drying yak meat is 1.01% of sugar, 3.01% of salt and 3.35% of cooking wine. The maximum sensory score of natural drying yak meat was up to 86.93,and provide the technical reference for the further quality improving.
出处
《青海畜牧兽医杂志》
2015年第5期7-10,共4页
Chinese Qinghai Journal of Animal and Veterinary Sciences
基金
国际科技合作计划(2014-HZ-806)
青海省牛产业科技创新平台
