茼蒿薄荷风味冰片牦牛肉复合调味汁的研究  

Study on Compound Sauce of Chrysanthemum coronarium L.and Mint Flavor Borneol Yak Meat

作　　者：欧阳灿 左雅琪 李诚[3] OUYANG Can;ZUO Yaqi;LI Cheng(Sichuan Tourism University,Chengdu,Sichuan 610100,China;Chongqing Euonomy and Trade Secondary Vocational School,Chongqing 402100,China;Sichuan Agricultural University,Yaan,Sichuan 625014,China)

机构地区：[1]四川旅游学院,四川成都610100 [2]重庆市经贸中等专业学校,重庆402100 [3]四川农业大学,四川雅安625014

出　　处：《农产品加工》2021年第19期9-13,共5页Farm Products Processing

基　　金：2019年度川藏旅游产业竞争力提升协同创新中心项目“软包装即食冰片牦牛肉加工关键技术及安全评价标准体系研究”(19CZZX09);成都大学肉类加工四川省重点实验室项目“川式肉类冷菜复合调味汁的开发运用研究”(19-R-06)。

摘　　要：以茼蒿、薄荷为主要原料对茼蒿薄荷风味复合调味汁进行研究。通过单因素试验和正交试验,确定了茼蒿薄荷风味冰片牦牛肉复合调味汁的最佳配方为茼蒿汁∶薄荷汁配比1∶1,茼蒿薄荷汁添加量48.4%,味精添加量1.6%,食盐添加量2.4%,白砂糖添加量3.2%,白醋添加量1.6%,生抽添加量2.4%,水添加量40%。在此配方下,茼蒿薄荷风味复合调味汁的感官评分最高为87分,所制成的复合调味汁品质最佳,色泽呈绿色,风味独特,具有茼蒿与薄荷特有的清香,咸鲜适口,浓稠度适宜。The compound sauce with Chrysanthemum coronarium L.and mint flavor was studied.Through single factor and orthogonal test,the best formula of compound seasoning juice with Chrysanthemum coronarium L.flavor and borneol yak meat was determined as follows:Chrysanthemum coronarium L.juice∶mint juice ratio 1∶1,Chrysanthemum coronarium L.mint juice dosage 48.4%,monosodium glutamate 1.6%,refined salt 2.4%,white sugar 3.2%,white vinegar 1.6%,soy sauce 2.4%,water Under this formula,the sensory score of compound sauce with Chrysanthemum coronarium L.and mint flavor was the highest,which was 87 points.The compound sauce had the best quality,green color,unique flavor,unique fragrance of Chrysanthemum coronarium L.and mint,palatable salty and fresh,and suitable consistency.

关 键 词：茼蒿 薄荷 复合调味汁 配方 

分 类 号：TS264.9[轻工技术与工程—发酵工程]