牛肉起酥烧饼馅料配方优化  

Optimization of Filling Technology of Beef Cake

作　　者：赵竟翔 王宝刚[2] ZHAO Jingxiang;WANG Baogang(Xinxiang Vocational and Technical College,Xinxiang 453006,China;Xinyang Agriculture and Forestry College,Xinyang 464000,China)

机构地区：[1]新乡职业技术学院,河南新乡453006 [2]信阳农林学院,河南信阳464000

出　　处：《现代食品》2022年第20期74-77,83,共5页Modern Food

摘　　要：为提高牛肉起酥烧饼的风味,本文对其馅料配比进行优化,以60 g黄牛肉为原料,对盐、烧烤孜然混合料、蚝油、大葱4个配料添加量进行单因素试验,再依据感官评定确定每个单因素的最佳数值;最终以单因素试验结果进行4因素3水平的正交试验,得到最佳工艺配方为盐0.8 g、烧烤孜然混合料1.0 g、蚝油12 g、大葱10 g。在此工艺下,牛肉起酥烧饼美味可口,外皮酥脆,馅心滋润软滑,回味无穷。In order to improve the flavor of beef crispy biscuits,the filling ratio was optimized in this paper.Using 60 g yellow beef as the raw material,a single-factor experiment was conducted through the addition of four ingredients:salt,barbecue cumin mixture,oyster sauce and green onion.The sensory evaluation determines the optimal value of each single factor;Finally,the orthogonal test of four factors and three levels is carried out with the single factor test results,and it is verified that the best process formula is salt 0.8 g,barbecue cumin mixture 1.0 g,oyster sauce 12g,and green onions 10 g.Under this process,the beef shortbread biscuits are delicious,crispy on the outside,moist and soft in the filling,and have an endless aftertaste.

关 键 词：牛肉馅料 配方 感官评价 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]