肉类研究
肉類研究
육류연구
MEAT RESEARCH
2011年
9期
15-20
,共6页
杨小波%刘敦华%吴华玉%雷建刚%郭进
楊小波%劉敦華%吳華玉%雷建剛%郭進
양소파%류돈화%오화옥%뢰건강%곽진
清蒸羊羔肉%工艺配方%Box-behnken中心组合试验%响应面分析%条件优化
清蒸羊羔肉%工藝配方%Box-behnken中心組閤試驗%響應麵分析%條件優化
청증양고육%공예배방%Box-behnken중심조합시험%향응면분석%조건우화
steamed lamb： formulation%Box-Behnken experimental design%response surface analysis%conditions optimization
以50日龄左右宁夏滩羊羔肉为原料，在传统的蒸羊羔肉加工基础上，选取食盐、姜末、大料、料酒添加量为影响因素，以感官评价、亚硝酸盐为响应值，应用Box—behnken中心组合试验设计建立数学模型，进行响应面法（response surface methodology，RSM）分析。结果表明清蒸羊羔肉工艺配方的优化条件为食盐添加量11．72g／kg、姜粉19．32g／kg、大料1．58g／kg、料酒2．09g／kg，在此优化条件下，感官评分为96分，亚硝酸盐含量为3．68mg／kg。
以50日齡左右寧夏灘羊羔肉為原料，在傳統的蒸羊羔肉加工基礎上，選取食鹽、薑末、大料、料酒添加量為影響因素，以感官評價、亞硝痠鹽為響應值，應用Box—behnken中心組閤試驗設計建立數學模型，進行響應麵法（response surface methodology，RSM）分析。結果錶明清蒸羊羔肉工藝配方的優化條件為食鹽添加量11．72g／kg、薑粉19．32g／kg、大料1．58g／kg、料酒2．09g／kg，在此優化條件下，感官評分為96分，亞硝痠鹽含量為3．68mg／kg。
이50일령좌우저하탄양고육위원료，재전통적증양고육가공기출상，선취식염、강말、대료、료주첨가량위영향인소，이감관평개、아초산염위향응치，응용Box—behnken중심조합시험설계건립수학모형，진행향응면법（response surface methodology，RSM）분석。결과표명청증양고육공예배방적우화조건위식염첨가량11．72g／kg、강분19．32g／kg、대료1．58g／kg、료주2．09g／kg，재차우화조건하，감관평분위96분，아초산염함량위3．68mg／kg。
Lamb meat from approximately 50-day-old Ningxia Tan Sheep was steamed by the traditional method with the addition of salt, bruised ginger, star anise and cooking wine. The relationships between the sensory score or nitrite content of steamed lamb and the amounts of the four kinds of flavoring materials added to 1000 g of fresh mutton were modeled based on a three-level Box-behnken experimental design and investigated by response surface analysis. The results showed that the optimal amounts of salt, bruised ginger, star anise and cooking wine added to 1000 g of fresh mutton were determined to be 11.72, 19.32, 1.58 g and 2.09 g, respectively, resulting in a sensory score of 96 and a nitrite content of 3.68 mg/kg.
