四川大头菜调味肉酱的开发研究  

Development and Research of Sichuan Kohlrabi Seasoning Meat Sauce

作　　者：张长贵[1,2] 伍自力 王兴华[3] 张耕 ZHANG Chang-gui;WU Zi-li;WANG Xing-hua;ZHANG Geng(College of Life Science and Food Engineering,Yibin University,Yibin 644000,China;Key Laboratory of Solid-state Fermentation Resource Utilization in Sichuan Province,Yibin 644000,China;Sichuan Meishan Liji Food Co.,Ltd.,Meishan 620010,China;Sichuan Pengzhou Guangle Food Co.,Ltd.,Pengzhou 611930,China)

机构地区：[1]宜宾学院生命科学与食品工程学院,四川宜宾644000 [2]固态发酵资源利用四川省重点实验室,四川宜宾644000 [3]四川眉山李记食品有限公司,四川眉山620010 [4]四川彭州广乐食品有限公司,四川彭州611930

出　　处：《中国调味品》2021年第2期108-112,共5页China Condiment

基　　金：四川省科技厅项目(2016JY0146);四川省教育厅项目(16ZA0327);固态发酵资源利用四川省重点实验室项目(2015GTY007)。

摘　　要：以腌制大头菜、辣椒、菜籽油和大头菜腌制液为主要原料,开发了一款大头菜调味酱产品。通过正交试验和感官评价筛选出最佳配料是大头菜9.0%、猪肉10.0%、辣椒22.0%和腌制液8.0%;极差分析表明影响该产品品质的因素主次顺序为:大头菜添加量>辣椒添加量>腌制液添加量>猪肉添加量;方差分析结果表明腌制液添加量对综合评分有显著影响(P<0.05),大头菜添加量和辣椒添加量对调味酱的感官品质有极显著影响(P<0.01)。通过对产品的检测,其主要理化指标和卫生指标均符合质量标准要求,产品品质安全可靠。In this experiment,the pickled kohlrabi,chili,rapeseed oil and kohlrabi pickling liquid are used as the main raw materials to develop a kind of kohlrabi seasoning sauce.Through orthogonal test and sensory evaluation,the best ingredients are 9.0%kohlrabi,10.0%pork,22.0%chili and 8.0%pickling liquid.The range analysis results show that the factors affecting the quality of the product in primary and secondary sequence are:the additive amount of kohlrabi>the additive amount of chili>the additive amount of pickling liquid>the additive amount of pork.The analysis of variance results show that the additive amount of pickling liquid has a significant influence on the comprehensive score(P<0.05),while the additive amount of kohlrabi and chili has a very significant influence on the sensory quality of seasoning sauce(P<0.01).Through the test of the product,its main physicochemical indexes and hygienic indexes all meet the requirements of the quality standard,the quality of the product is safe and reliable.

关 键 词：大头菜 肉味 辣椒酱 腌制液 

分 类 号：TS264.9[轻工技术与工程—发酵工程]