CAJ | 학술논문

本研究通过传统工艺制备清炖牛肉,采用响应面分析法,分别添加牛油(2%、4%、6%),加热温度(80、100、120℃),加热时间(1、2、3h),探索这些条件对清炖牛肉风味的影响.清炖牛肉风味通过描述分析评定.响应面分析法清楚地表明了牛油添加量,加热温度和加热时间对于清炖牛肉风味形成的影响,并且通过单因素感官评分分析和所建立的数学模型得出,要形成良好清炖牛肉风味的最佳条件是:牛油添加量为5.6%,加热温度为106.21%,加热时间为2.31h.
본연구통과전통공예제비청돈우육,채용향응면분석법,분별첨가우유(2%、4%、6%),가열온도(80、100、120℃),가열시간(1、2、3h),탐색저사조건대청돈우육풍미적영향.청돈우육풍미통과묘술분석평정.향응면분석법청초지표명료우유첨가량,가열온도화가열시간대우청돈우육풍미형성적영향,병차통과단인소감관평분분석화소건립적수학모형득출,요형성량호청돈우육풍미적최가조건시:우유첨가량위5.6%,가열온도위106.21%,가열시간위2.31h.
This study prepares stewed beef by the traditional way, and a response surface methodology design for the extra beef fat (2%, 4% and 6%), cooking temperature (80, 100 and 120℃), cooking time (1, 2, 3h) was applied to investigate the influence of these factors on the stewed beef aroma. The stewed beef aroma was used to quante descriptive analysis. Response surfaces clearly showed how the extra beef fat, cooking temperature and cooking time influenced the generation of stewed beef flavor, and the best conditions were the extra beef fat 5.6%, cooking temperature106.21℃, and cooking time 2.31h through the single factor sensory score analysis and the mathematic model.