速冻菜肴糖醋排骨工艺优化  

Optimization of Quick-Frozen Sweet and Sour Spareribs Recipe

作　　者：任红涛[1] 邵建峰[1] 程丽英[2] 杨联芝[2] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]中州大学化工食品学院,河南郑州450044

出　　处：《食品科学》2012年第12期324-329,共6页Food Science

基　　金：河南省教育厅2011年自然科学研究计划项目(2011A550011);河南农业大学校级重点学科农产品加工与贮藏2010年资助项目

摘　　要：通过正交试验研究糖醋排骨工业生产配方及工艺条件对感官品质的影响,同时通过均匀设计试验和二次多项式逐步回归分析研究调味酱包最佳配方。结果表明:糖醋排骨最佳配方为肉500g、糖50g、酱油10g、醋70g、料酒40g;最佳工艺条件为预煮10min、腌制10min、油炸3min、收汁15min;糖醋排骨酱包最佳配方为肉50.00g、油35.00g、糖15.00g、酱油5.98g、料酒10.71g、醋30.77g、水71.93g、盐0.45g。Orthogonal array design method was used to optimize the industrial formulation of quick-frozen sweet and sour spareribs and to investigate the effects of various processing conditions on sensory quality. Meanwhile, the formulation of seasoning sauce was optimized by uniform experimental design and quadratic polynomial regression analysis. The optimal quick-frozen sweet and sour sparerib formula was 500 g of meat, 50 g of sugar, 10 g of soy sauce, 70 g of vinegar, and 40 g of cooking wine. The optimal processing conditions were 10 min precooking, 10 rnin curing, 3 min deep frying, 15 min high fire cooking. The optimal seasoning sauce was composed of 50 g of meat, 35 g of oil, 15 g of sugar, 5.98 g of soy sauce, 10.71 g of cooking wine, 30.77 g of vinegar, 71.93 g of water, and 0.45 g of salt.

关 键 词：糖醋排骨 速冻菜肴 均匀试验 感官评定 

分 类 号：TS205.7[轻工技术与工程—食品科学]