食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
22期
169-173
,共5页
柏籽羊肉%生姜%辣椒%茴香%花椒
柏籽羊肉%生薑%辣椒%茴香%花椒
백자양육%생강%랄초%회향%화초
hodginsii seed mutton%ginger%chili%fennel%Chinese prickly ash
选取生姜、辣椒、茴香、花椒的提取液为四因素,进行正交试验设计,根据正交试验方案对柏籽羊肉进行处理,定期进行感官指标、菌落总数、pH、挥发性盐基氮的测定以及不同浓度比的生鲜调味品复合保鲜剂对柏籽羊肉品质控制的比较.实验表明,最优的生鲜调味品复合保鲜剂配方为生姜提取液、辣椒提取液、茴香提取液和花椒提取液的浓度分别为0.15、0.06、0.06、0.04 g/mL.使用此保鲜剂处理的冷却柏籽羊肉可以在20 d内使柏籽羊肉的品质维持在相关标准内,可延长柏籽羊肉制品的货架期而不会出现质量问题.
選取生薑、辣椒、茴香、花椒的提取液為四因素,進行正交試驗設計,根據正交試驗方案對柏籽羊肉進行處理,定期進行感官指標、菌落總數、pH、揮髮性鹽基氮的測定以及不同濃度比的生鮮調味品複閤保鮮劑對柏籽羊肉品質控製的比較.實驗錶明,最優的生鮮調味品複閤保鮮劑配方為生薑提取液、辣椒提取液、茴香提取液和花椒提取液的濃度分彆為0.15、0.06、0.06、0.04 g/mL.使用此保鮮劑處理的冷卻柏籽羊肉可以在20 d內使柏籽羊肉的品質維持在相關標準內,可延長柏籽羊肉製品的貨架期而不會齣現質量問題.
선취생강、랄초、회향、화초적제취액위사인소,진행정교시험설계,근거정교시험방안대백자양육진행처리,정기진행감관지표、균락총수、pH、휘발성염기담적측정이급불동농도비적생선조미품복합보선제대백자양육품질공제적비교.실험표명,최우적생선조미품복합보선제배방위생강제취액、랄초제취액、회향제취액화화초제취액적농도분별위0.15、0.06、0.06、0.04 g/mL.사용차보선제처리적냉각백자양육가이재20 d내사백자양육적품질유지재상관표준내,가연장백자양육제품적화가기이불회출현질량문제.
This experiment research mainly including hodginsii seed lamb average divided into 50 g about small spare, ginger, pepper, aniseed, Chinese prickly ash extract preparation, ginger, pepper, aniseed, Chinese prickly ash extract of orthogonal design of experiment, the seed mutton processing, parker regularly sensory index determination, determination of the total number of colonies, the determination of pH, the determination of volatile base nitrogen and the fresh flavor compound fresh-keeping agent of different concentration than comparing hodginsii seed mutton quality control. Experimental results show that the optimal fresh flavor compound fresh-keeping agent formula for ginger extract, chilli extract, fennel extract and prickly ash extract concentration were 0.15, 0.06, 0.06, 0.04 g/mL. Use the antistaling agent processing cooling hodginsii seed can mutton in 20 days are keeping hodginsii seed mutton quality standards , can extend the shelf life of cooling hodginsii seed mutton products and the quality problem will not appear.
