复合风味改良剂对牛肝酱品质的影响及应用效果研究  

Effects of compound flavor modifying agent on quality of bovine liver paste

作　　者：武悦[1] 余群力[1] 曹晖 韩广星 于春起 李洪波 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]陕西秦宝牧业股份有限公司,陕西宝鸡400067 [3]山东绿润食品有限公司,山东临沂276000 [4]河北三河福成五丰食品有限公司,河北三河065200 [5]甘肃陇原中天生物工程股份有限公司,甘肃陇西748100

出　　处：《甘肃农业大学学报》2015年第4期128-134,共7页Journal of Gansu Agricultural University

基　　金：国家现代农业(肉牛牦牛)产业技术体系资助项目(CARS-38);国家自然基金项目(31260380)

摘　　要：试验以牛肝为主要原料制备牛肝酱罐头,利用单因素试验和响应面Box-Behnken分析法对复合风味改良剂成分配比进行优化,利用感官评价方法筛选最佳的复合风味改良剂配方.结果表明:复合风味改良剂配方为乙基麦芽酚0.04%、I+G 0.38%、干贝素0.21%(以牛肝肉糜质量计),此时牛肝酱感官评分为93.6,牛肝酱整体颜色均匀,口感细腻,香气浓郁、无腥味、牛肝特征香味明显.The bovine liver paste was prepared using beef liver as raw material, and added compound flavor modifying agent to improve the quality of the canned flavor. The dosages of ethyl maltol, I＋G and disodium succinate were analyzed by single factor test and Box-Behnken response surface method. With sensory evaluation, the results showed that the optimal dosage of these composition were ethyl maltol （0. 04%）,I=G （0. 38%） and disodium succinate （0. 21%）, the sensory score was 93.6. At this point the overall color of bovine liver paste was uniformity, it tasted fine and smooth, without fishy smell, and its beef flavor was significant.

关 键 词：牛肝酱 风味改良剂 感官评定 响应面 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]