摘要
甘味预制菜清汤药膳羊肉不仅具有独特风味,而且能起到预防疾病和增强免疫力的作用。以甘味预制菜清汤药膳羊肉为研究对象,利用响应面法优化清汤药膳羊肉的工艺参数,同时比较不同杀菌条件对清汤药膳羊肉品质的影响,以优化杀菌工艺。结果表明:以200 g羊肉为基准,在黄芪添加量为0.8%、党参添加量为0.6%、食盐添加量为3.5%、熬制时间为45 min条件下,清汤药膳羊肉的口感、滋味最佳。通过比较以最佳工艺生产的清汤药膳羊肉在4种杀菌条件处理后的理化和感官指标,筛选出最适杀菌条件为108℃/30 min。利用气相色谱仪检出经过最适杀菌条件处理的清汤药膳羊肉中存在14种脂肪酸,其中含多种对人体有益的饱和脂肪酸,如顺亚油酸、花生四烯酸、硬脂酸等,该数据对预制菜工业化生产具有一定指导意义。
The medicinal food of lamb clear soup not only has a unique flavor,but also can prevent diseases and enhance immunity.Taking the sweet prepared herbal mutton soup as the research object,the process parameters of the medicinal food of lamb clear soup were optimized by using response surface method,and the effects of different sterilization conditions on the quality of the herbal mutton soup were compared to optimize the sterilization process.The results showed that the herbal mutton based on 200 g of mutton,the taste and flavor of the herbal mutton soup were the best when the addition amount of astragalus was 0.8%,codonopsis was 0.6%,salt was 3.5%,and the cooking time was 45 min.By comparing the physicochemical indexes and sensory score of the medicinal food of lamb clear soup by the optimal process after treatment under four sterilization conditions,the optimum sterilization condition was 108℃for 30 min.Using gas chromatography,14 kinds of fatty acids were detected,among which a lot of beneficial saturated fatty acids for human body,such as cis-linoleic acid,arachidonic acid,stearic acid,etc.This data has certain guiding significance for the industrial production of prepared dishes.
作者
蒲慧娟
张玉斌
赵江平
Pu Huijuan;Zhang Yubin;Zhao Jiangping(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou,Gansu 730070,China;Production Department,Gansu Xiangmanlou food technology Co.Ltd.,Lanzhou,Gansu 730070,China)
出处
《美食研究》
北大核心
2024年第1期45-52,共8页
Journal of Researches on Dietetic Science and Culture
基金
甘肃省农业农村厅现代丝路寒旱农业科技支撑项目(GSLK-2022-3)
甘肃省财政厅2023年脱贫地区乡村振兴产业技术研究与示范推广项目(GAU-XCZX-2023-01)。
关键词
羊肉
预制菜
食药同源
杀菌
气相色谱
品质
mutton
prepared dishes
food and medicine homology
sterilization
gas chromatography
quality
