番茄肉酱的研制  

Development of Tomato and Pork Paste

作　　者：王团团 张永清 王德国 肖付刚 杨晓露 WANG Tuan-tuan;ZHANG Yong-qing;WANG De-guo;XIAO Fu-gang;YANG Xiao-lu(Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety in Henan Province,College of Food and Biological Engineering,Xuchang University,Xuchan 461000,China;Engineering Lab of Products and Equipments for Rapid Detection of Biomarkers in Henan Province,College of Food and Biological Engineering,Xuchang University,Xuchang 461000,China)

机构地区：[1]许昌学院食品与生物工程学院,河南省食品安全生物标识快检技术重点实验室,河南许昌461000 [2]许昌学院食品与生物工程学院,生物标识快检产品与装备河南省工程实验室,河南许昌461000

出　　处：《中国调味品》2019年第8期133-136,共4页China Condiment

基　　金：河南省科技厅科技攻关项目(172102110207);河南省教育厅科学技术研究重点项目(16A210013)

摘　　要：以番茄和五花肉为主要原料进行番茄肉酱的研制。通过感官评定,在单因素试验基础上进行正交试验,对番茄肉酱的配方进行了优化。结果表明:影响番茄肉酱感官品质的因素依次为番茄添加量、食用油添加量、豆瓣酱添加量、水添加量;制作番茄肉酱的最佳配方为番茄添加量30 g,食用油添加量20 g,豆瓣酱添加量6 g,水添加量150 mL。此配方制作出来的番茄肉酱品质最佳。Tomato and pork paste is prepared with tomato and streaky pork as the main raw materials.Through sensory evaluation and orthogonal test on the basis of single factor test,the formula of tomato and pork paste is optimized.The results show that the factors affecting the sensory quality of tomato and pork paste are the additive amount of tomato,the additive amount of edible oil,the additive amount of soybean paste and the additive amount of water in turn.The optimum formula for making tomato and pork paste is the additive amount of tomato of 30 g,the additive amount of edible oil of 20 g,the additive amount of soybean paste of 6 g and the additive amount of water of 150 mL.The quality of tomato and pork paste made by this formula is the best.

关 键 词：番茄 五花肉 酱 最佳配方 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]