新型鸭肝酱的研制  

Development of New-type Duck Liver Sauce

作　　者：姜英杰[1] 贡汉坤[1] 东方[1] 陈志杰[1] 

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003

出　　处：《中国调味品》2016年第12期81-83,87,共4页China Condiment

基　　金：淮安产学研合作促进计划(HC201312);江苏省产学研联合创新资金(BY2014105)

摘　　要：以鸭肝、凤尾菇和黄油为原料,研制一种新型鸭肝酱的生产配方。通过单因素试验和正交试验确定鸭肝酱的最佳配方为鸭肝添加量40%、凤尾菇添加量25%、黄油添加量20%、大豆卵磷脂4%,以此配方制作的新型鸭肝酱质地均匀,酱体状态良好,口感细腻,有鸭肝特有香味。Duck liver, phoenix mushroom and butter are used as raw materials to develop a new-type duck liver sauce. The optimum formula is determined by using single factor and orthogonal experiments. The results show that the optimum formula is duck liver of 40%, phoenix mushroom of 25%, butter of 20%, soybean lecithin of 4%. The new-type duck liver sauce made by this formula has uniform texture, good sauce state, exquisite taste and unique flavor of duck liver.

关 键 词：鸭肝酱 凤尾菇 黄油 正交试验 

分 类 号：TS264.29[轻工技术与工程—发酵工程]