混料设计法优化低盐灰树花蒜泥烧椒牦牛肉酱配方研究  

Study on Optimization of the Formula of Low-Salt Yak Meat Sauce with Grifola frondosa,Mashed Garlic and Roasted Pepper by Mixture Design Method

作　　者：王林[1] 冯飞 侯智勇[1] 何莲[1] 易宇文[1] WANG Lin;FENG Fei;HOU Zhi-yong;HE Lian;YI Yu-wen(Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]四川旅游学院,成都610100

出　　处：《中国调味品》2022年第7期163-166,共4页China Condiment

基　　金：烹饪科学四川省高等学校重点实验室2021年开放基金(PRKX2021Z21)。

摘　　要：为了丰富酱料包市场,在传统牛肉酱的基础上,以灰树花、牦牛肉、蒜泥、烧椒为主要原料,通过D-optimal方法研究灰树花蒜泥烧椒牦牛肉酱的最佳配方,建立各原料的配比与感官评分之间的回归模型。结果表明,灰树花40.5%、牦牛肉20.0%、蒜泥+烧椒(质量比为2∶1)20.5%、盐4.0%、菜籽油10.0%、鸡精5.0%,在此配方中做出的灰树花蒜泥烧椒牦牛肉酱色泽鲜亮、口感鲜香,是一款味道鲜美、营养价值较高、香味四溢的佐餐牛肉酱。In order to enrich the market of sauce package,on the basis of traditional beef sauce,Grifola frondosa,yak meat,mashed garlic and roasted pepper are used as the main raw materials,the best formula of yak meat sauce with Grifola frondosa,mashed garlic and roasted pepper is studied by D-optimal method,and the regression model between the ratio of each raw material and sensory score is established.The results show that the formula is 40.5%Grifola frondosa,20.0%yak meat,20.5%mashed garlic+roasted pepper(mass ratio is 2∶1),4.0%salt,10.0%rapeseed oil and 5.0%chicken essence.The yak meat sauce with Grifola frondosa,mashed garlic and roasted pepper made by this formula has bright color and delicious taste,it is a delicious,nutritious and fragrant beef sauce.

关 键 词：灰树花 蒜泥 烧椒 牦牛肉 混料试验 

分 类 号：TS264.9[轻工技术与工程—发酵工程]