速冻酥油肉馅及复原后品质变化研究  

Study on quick-frozen ghee meat filling and quality changes after recovery

作　　者：昝杰钟 吴键航 李丽 宋欢 阳生琼 宗绪岩 ZAN Jiezhong;WU Jianhang;LI Li;SONG Huan;YANG Shengqiong;ZONG Xuyan(Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province,Sichuan University of Science and Engineering,Yibin Sichuan 644000;Sichuan Rongce Quality Inspection Technology Service Co.,Ltd,YibinSichuan 644000;Yibin Zhongshan Hospital,Yibin Sichuan 644000)

机构地区：[1]四川轻化工大学生物工程学院酿酒生物技术及应用四川省重点实验室,四川宜宾644000 [2]四川戎测质检技术服务有限公司,四川宜宾644000 [3]宜宾中山医院,四川宜宾644000

出　　处：《宁夏师范学院学报》2023年第7期45-52,共8页Journal of Ningxia Normal University

基　　金：四川省科技计划资助项目(2021YFN0046);四川轻化工大学产学研合作项目(HX2022078).

摘　　要：以酥油代替传统植物油应用于肉馅加工,可以改善肉馅的感官品质,提升肉馅营养价值和功能性.对速冻酥油肉馅生产工艺进行优化,在此基础上探究其速冻复原后的品质变化.结果表明,速冻酥油肉馅的最佳配方为酥油9%、瘦肉与肥膘的比例2∶8、食盐2.5%、淀粉10%、冰水15%、白砂糖1.2%、姜3%、葱8%、味精0.8%、料酒3%.其中酥油、肥瘦比例、淀粉和食盐用量是影响速冻酥油肉馅品质的关键因素,且肥瘦比例>食盐用量>酥油用量>淀粉用量.-18℃条件下冻藏一个月,肉馅的硬度、弹性、黏聚性与咀嚼性均发生了不同程度的劣化,蒸煮损失、TBARS值分别为17.3%和1.145 mg·kg^(-1),显著高于冻藏0天时的数据,且有明显的哈败味.Replacing traditional vegetable oil with ghee in the processing of meat fillings can improve the sensory quality of meat filling and enhance its nutritional value and functionality.The production process of quick-frozen ghee meat filling was optimized,based on this,the quality changes after quick-frozen recovery were investigated.The results show that the best recipe for quick-frozen shortening meat filling is 9%ghee,2∶8 ratio of lean meat to fat,2.5%salt,10%starch,15%ice water,1.2%sugar,3%ginger,8%onion,0.8%monosodium glutamate,and 3%wine.Among them,ghee,fat and lean ratio,starch and salt dosage are the key factors affecting the quality of frozen ghee meat filling,and fat and lean ratio>salt ghee>ghee>starch.The hardness,elasticity,cohesiveness and chewiness of the meat filling deteriorated to different degrees when frozen at-18℃for 1 month,and the cooking loss and TBARS values were 17.3%and 1.145 mg·kg^(-1),respectively,which were significantly higher than those of 10.7%and 0.233 mg·kg^(-1) when frozen for 0 days,and there was an obvious smell of harshness.

关 键 词：酥油 冷冻调理食品 生产工艺 冻藏 

分 类 号：TS205.7[轻工技术与工程—食品科学]