摘要
以猪肉为主要原料,添加细叶韭、食盐、五香粉和土豆淀粉等制成风味独特的细叶韭风味香肠,旨在制作一款健康、美味的香肠产品。以细叶韭用量、土豆淀粉用量、五香粉用量、食盐用量为单因素,以感官评分为指标,进行模糊感官评定和响应面试验设计,最终得出最佳配比:细叶韭用量为2.161%,五香粉用量为2.304%,土豆淀粉用量为20.489%;采用最佳配比制作的细叶韭风味香肠的感官评分最高,为89.744分。在最佳配比方案下生产出的细叶韭风味香肠切片表面平整,组织紧密,口感细腻,有韧性,无粉状感,有细叶韭特有的香味,表面颜色明亮。
With pork as the main raw material,Allium tenuissimum L.,salt,five-spice powder and potato starch are added to prepare Allium tenuissimum L.-flavor sausage with unique flavor.The aim is to prepare a kind of healthy and delicious sausage product.With the dosage of Allium tenuissimum L.,potato starch,five-spice powder and salt as the single factors and sensory score as the index,fuzzy sensory evaluation and response surface test design are conducted.The optimal ratio is determined as follows:the dosage of Allium tenuissimum L.is 2.161%,the dosage of five-spice powder is 2.304%and the dosage of potato starch is 20.489%.The sensory score of Allium tenuissimum L.-flavor sausage made with the optimal ratio is the highest of 89.744 points.The Allium tenuissimum L.-flavor sausage slices produced under the optimal ratio scheme have smooth surface,tight texture,delicate taste,toughness,no powdery sensation,unique aroma of Allium tenuissimum L.and bright surface color.
作者
冯嫣
FENG Yan(Department of Biological and Food Engineering,Lyuliang University,Lyuliang 033001,China)
出处
《中国调味品》
CAS
北大核心
2024年第7期112-118,共7页
China Condiment
基金
山西省基础研究计划项目(202303021212283)
山西省吕梁市科技局项目(2022NYGG25)
山西省重点实验室项目计划(201805D111012)
山西省重点研发计划项目(201803D221011-6)。
关键词
细叶韭
猪肉
响应面试验
工艺优化
Allium tenuissimum L.
pork
response surface test
process optimization
