酱排骨标准化生产关键工艺优化  

Optimization of standardized production of sauce ribs

作　　者：刘潇潇 高莉 海绪成 方维明[1] LIU Xiaoxiao;GAO Li;HAI Xucheng;FANG Weiming(Yangzhou University,College of Food Science and Engineering Yangzhou,Jiangsu 225127,China)

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《美食研究》2018年第3期43-47,共5页Journal of Researches on Dietetic Science and Culture

基　　金："十一五"国家科技支撑计划(2006BAD05A15);扬州大学学术科技创新基金项目(x20171041)

摘　　要：以猪小排为原料,结合民间烹制配方制作酱排骨,并通过单因素和L9(34)正交试验,以感官评价和质构的各项指标为参考依据,对传统的手工操作工艺进行标准化关键工艺优化。结果表明:酱排骨的最佳生产工艺是焯水时间为5 min,烹煮组合为130℃20 min、100℃40 min,冰糖添加量为100.0 g/kg,酱油添加量为16.7 g/kg。按照该工艺生产的酱排骨的感官评价较佳,质构特征参数如下:硬度17.95~45.93、弹性2.05~4.69、黏附性0.08~0.53、咀嚼性0.08~0.53、内聚性0.35~0.46、胶黏性6.63~21.20。Pork ribs were used to make sauce ribs in a folk way.Through single factor and L 9(3 4)orthogonal test,with sensory evaluation and various indicators of texture as reference,the traditional hand-operated process for standardization of process optimization.The results showed that the best production process of sauce ribs was immersing the ribs 5 min in the immersion composed 100.0 g/kg of rock sugar,and 16.7 g/kg of soy sauce,cooked at 130℃for 20 min and at 100℃for 40 min.According to sensory evaluation,the texture parameters were as follows:17.95～45.93 of hardness,2.05～4.69 of elasticity,0.08～0.53 of adhesiveness,0.08～0.53 of chewiness,0.35～0.46 of cohesiveness,and 6.63～21.20 of adhesiveness,respectively.

关 键 词：酱排骨 感官评价 质构 工艺优化 

分 类 号：TS972.113[轻工技术与工程]