核桃花牛肉酱的研制  

Development of walnut flower beef sauce

作　　者：朱秀娟[1,2] 孙娜 宫峥嵘[1,2] 王林林 陈文东 ZHU Xiujuan;SUN Na;GONG Zhengrong;WANG Linlin;CHEN Wendong

机构地区：[1]陇南师范高等专科学校农林技术学院,甘肃成县742500 [2]陇南特色农业生物资源研究开发中心,甘肃成县742500

出　　处：《肉类工业》2022年第3期1-8,共8页Meat Industry

基　　金：陇南市科技指导性计划项目(2020-ZD-01);陇南师专校级教学改革项目(JXGG201813)。

摘　　要：为了丰富调味酱的种类,以核桃花、鲜牛肉为主要原料,配以适当的辅料,研制一种复合型牛肉酱。通过单因素试验和正交试验,确定了核桃花牛肉酱的最佳工艺与配方。结果表明,核桃花牛肉酱最佳工艺配方为(占鲜牛肉重):植物油添加量165%、辣椒面添加量14%、甜面酱添加量55%、熟面粉添加量20%、花生碎添加量27%。在此条件下,成品色泽酱红,浓稠适宜,风味独特,口感丰富,味道鲜美,是一款营养健康美味的调味食品。In order to enrich the types of seasoning sauce, walnut flower and fresh beef were takenas raw materials, and appropriate auxiliary materials were supplemented, and a kind of compound beef sauce was developed. The optimum technology and formula of walnut flower beef sauce were determined by single factor experiment and orthogonal experiment. The results showed that the optimum technology formula of walnut flower beef sauce was as follows(the weight of fresh beef): the addition amount of vegetable oil was 165%,andthe addition amount of chili powder was 14%,andthe addition amount of sweet sauce was 55%, andthe addition amount of cooked flour was 20%, and the addition amount of chopped peanut was 27%. Under this condition, the finished product had red color, and it had suitable thick, and flavor was unique, and taste was rich, and it had delicious taste, and it was a kind of seasoning food with nutritious, healthy and delicious.

关 键 词：核桃花 牛肉酱 工艺 品质分析 

分 类 号：TS264.24[轻工技术与工程—发酵工程]