预制蹄膀腌制剂配方研究  

Study on Formula of Curing Agent for Prefabricated Hoof Bladder

作　　者：蒋长兴 金兰菲 杭晨竹 喻静 王彩霞 曹俊杰 JIANG Changxing;JIN Lanfei;HANG Chenzhu;YU Jing;WANG Caixia;CAO Junjie(School of Life Science and Food Engineering,Huaiyin Institute of Technology,Huaian,Jiangsu 223003,China)

机构地区：[1]淮阴工学院生命科学与食品工程学院,江苏淮安223003

出　　处：《农产品加工》2023年第13期17-19,共3页Farm Products Processing

基　　金：江苏省苏北科技专项项目(SZ-LS202002)。

摘　　要：以蹄膀为原料,对预制蹄膀腌制剂配方进行探讨,采用单因素试验和正交试验研究影响产品质量的主要因素,对食盐、香辛料、红曲色素、冰糖、白酒等的添加量进行优化研究,结果表明,食盐、香辛料、红曲色素、冰糖、白酒等的添加量依次为2%,4%,1.0%,10%,5%时,产品色泽均匀、质地优良、口感细腻、风味独特,具有较好的食用价值。In this experiment,the curing formula of prefabricated hoof bladder was discussed with hoof bladder as raw material.Based on laboratory research and production practice,single factor and orthogonal experiments were used to optimize the main factors affecting the quality of products,including salt,spices,Monascus pigments,sugar candy and high baijiu.The results showed that the addition of salt,spices,Monascus,sugar candy and Baijiu were 2%,4%,1.0%,10%,5%respectively.The product had uniform color,excellent texture,delicate taste and unique flavor.All quality indexes met relevant national standards.

关 键 词：预制蹄膀 腌制剂 配方 优化 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]