香辣牛肉包子馅料配方优化分析  

Optimization Analysis of Spicy Beef Bun Filling Formula

作　　者：陈秋怡 王雪菲 周舟 曹蒙 王宝刚 刘莹莹 CHEN Qiuyi;WANG Xuefei;ZHOU Zhou;CAO Meng;WANG Baogang;LIU Yingying(School of Food Science,Xinyang Agriculture and Forestry University,Xinyang 464000,China)

机构地区：[1]信阳农林学院食品学院,河南信阳464000

出　　处：《现代食品》2023年第12期112-114,共3页Modern Food

基　　金：河南省教育科学规划2022年度一般课题(2022YB0755);信阳农林学院校级一流本科课程建设项目(中式面点工艺学)。

摘　　要：本文以100 g牛肉、80 g牛油为基础,探讨食盐、黑胡椒粉、辣椒粉、粉条添加量对香辣牛肉包子馅料的影响,经过感官评价和质构相结合,得出香辣牛肉包子馅料的最优配方:食盐7 g、粉条80 g、黑胡椒粉8 g、辣椒粉8 g。在这个配方下做出来的包子馅质地柔软、组织细腻、口感较好。Based on 100 g beef and 80 g butter,this paper discussed the influence of salt,black pepper,Chili powder and vermicelli on the spicy beef stuffed bun filling.Through sensory evaluation and texture analysis,the optimal formula of spicy beef stuffed bun filling was obtained:7 g salt,80 g vermicelli,8 g black pepper,8 g Chili powder.The steamed bun filling made with this formula has a soft texture,delicate texture,and a good taste.

关 键 词：馅料 香辣 质构 感官鉴评 

分 类 号：TS972.13[轻工技术与工程]