香辣花生鸭丁酱的工艺研究  

Development of Peanut-duck Paste with Spicy and Fragrant

作　　者：张芸[1] 徐华兴[1] 卢永良[1] 姚春霞[1] 徐申启[1] 

机构地区：[1]湖北经济学院旅游与酒店管理学院,武汉430205

出　　处：《湖北农业科学》2011年第18期3818-3820,共3页Hubei Agricultural Sciences

摘　　要：以鸭腿肉为原料,研究鸭丁酱的工艺流程及配方。通过三因素三水平正交试验确定关键成分的最佳组合,并分析产品的主要指标。结果表明,影响香辣花生鸭丁酱的主要因素为干红辣椒、黄豆酱、卤黄豆、白砂糖的用量;320 g成品的最佳配方为干红辣椒10 g、黄豆酱120 g、卤黄豆60 g(即干黄豆30 g)、白砂糖6 g;产品中蛋白质含量是12.3 g/100 g,脂肪含量是23.4 g/100 g,并含有Ca等丰富的矿物质元素。香辣花生鸭丁酱是一款合理搭配原料、风味独特、营养丰富的鸭肉制品。To develop the process and formula of making peanut-duck paste from duck leg with spicy and fragrant,orthogonal experiments of L9（34） were performed to determine the optimum combination of key components.The major nutrition indices of the product were evaluated.The result showed that the main factors of the paste were the dosage of capsicum,soybean paste,dried soybean and sugar.The optimal formula of 320 g product was 10 g capsicum＋120 g soybean paste＋30g dried soybean＋6g sucrose which contained 12.3% protein,23.4% fat and mineral elements such as Ca.The spicy and fragrantary peanut-duck paste was a duck product with reasonable arrangement of raw materials,special flavor and rich nutrition.

关 键 词：鸭腿 酱 花生 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]