速冻酱汁鸭胸肉调味料配方的优化  

Optimal Seasoning Recipe for Quick-Frozen Sauced Duck Breast

作　　者：张根生[1] 刘娜[1] 邹盈[2] 王月[1] 魏冬珊[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江省高校食品科学与工程重点实验室,黑龙江哈尔滨150076 [2]温州科技职业学院农业与生物技术系,浙江温州325006

出　　处：《肉类研究》2013年第1期30-34,共5页Meat Research

摘　　要：以鸭胸肉为原料,结合感官评定方法,采用单因素试验以及正交试验分析白糖、酱油、黄酒、香辛料添加量对产品风味的影响。结果表明:速冻酱汁鸭胸肉调味料的最佳配方(占调味料的百分比)为:陈皮0.6%、八角0.6%、丁香0.6%、小茴香0.6%、花椒1.0%、桂皮1.4%、酱油6.0%、白糖5.0%、黄酒8.0%、盐5.0%、水71.2%。In this study, a seasoning recipe for quick-frozen sauced duck breast consisting of white sugar, soy sauce, yellow rice wine and spices was optimized by one-factor-at-a-time method combined with orthogonal array design. Based on sensory evaluation, the optimal seasoning recipe was found to be composed of 0.6% tangerine peel, 0.6% star anise, 0.6% cloves, 0.6% fennel, 1.0% Sichuan pepper, 1.4% cinnamon, 6.0% soy sauce, 5.0% sugar, 8.0% rice wine, 5.0% salt and 71.2% water.

关 键 词：速冻鸭胸肉 酱汁 调味料 优化 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]