自热杂粮粉蒸肉制作工艺的研究  

Research on the Making Technology of Self-heating Coarse Grain Steamed Meat

作　　者：王雨欣 高艺 孙雪瑞 汪颖 任思宇 马浩洋 鲁佳依 陈阳洋 张春芝[1] WANG Yuxin;GAO Yi;SUN Xuerui;WANG Ying;REN Siyu;MA Haoyang;LU Jiayi;CHEN Yangyang;ZHANG Chunzhi(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《农产品加工》2023年第6期56-57,62,共3页Farm Products Processing

摘　　要：以牛肉、杂粮为主要原料,蔬菜为辅料,配以自热加热工艺,以感官评定分数为指标,通过单因素试验及正交试验对自热杂粮粉蒸肉的制作工艺进行了研究。结果表明,在杂粮粉配比为高粱∶糯米粉为1∶1,蒸制时间为45 min,牛肉块的大小为30 mm×40 mm条件下自热杂粮粉蒸肉制作工艺最佳。With beef,grain as the main raw materials,vegetables as auxiliary materials,with self-heating process,with sensory evaluation score as the index,through the single factor experiment and orthogonal experiment on the production process of self-heating grain powder steamed meat was studied.The results showed that the ratio of coarse grain powder was:sorghum∶glutinous rice=1∶1,the steaming time was 45 min,the size of the beef block was 30 mm×40 mm,the production process of self-heating coarse grain powder steaming meat was the best.

关 键 词：粉蒸肉 自热 杂粮 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]