不同口味猪肉干的研发  

Research on Pork Jerky with Different Tastes

作　　者：穆盛东 张浩[1] 邱林[1] 赵长青[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国调味品》2016年第7期95-99,共5页China Condiment

基　　金：自贡市重点科技计划项目(2013N13);四川理工学院校级项目(2012RC10);四川理工学院省级大学生创新创业训练计划项目(201410622011);肉类加工四川省重点实验室项目(15-R02)

摘　　要：文章拟研发出不同口味的猪肉干。以感官指标作为衡量标准,首先对配料进行单因素优化,以确定该种配料的最佳添加量,然后根据相关的配料进行组合优化,制作出7种不同口味的猪肉干,包括豆豉味、蒜香味、酱香味、五香味、烧烤味、微辣味和麻辣味。通过本实验的研究,能够开发出口感较好、风味独特的肉干,同时满足大众对口味和健康的需求,具有较大的市场前景。In order to research different tastes of pork jerky, take sensory indexes as the measurement standard; the best addition amount of ingredients is determined through single factors optimization. Then different tastes of pork jerky are prepared including the flavor of lobster sauce, garlic flavor, sauce flavor, spiced flavor, barbecue flavor, slight spicy flavor, spicy and hot flavor through combina- torial optimization according to the obtained optimal ingredients. For the test, the sensory evaluation is as the standard for judging good or bad of the pork jerky. Through the researches, it will develop different tastes of pork jerky with better mouth feel and unique flavor; it will satisfy people＇s different needs for tastes and health, thus it has a great market prospect.

关 键 词：猪肉干 配料 不同口味 优化 感官评价 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]