响应面法优化芋头豆腐酿馅料配方及其保鲜研究  

Optimization of flling formula of taro tofu niang by response surface method and its preservation study

作　　者：高丹 谭韩英[1] 梁园丽 刘艳[1] 谢玉花 任爱清 GAO Dan;TAN Han-ying;LIANG Yuan-li;LIU Yan;XIE Yu-hua;REN Ai-qing(School of Food and Bioengineering,Hezhou University,Guangxi Key Laboratory of Health Care Food Science and Technology,Hezhou 542800,Guangxi,China)

机构地区：[1]贺州学院食品与生物工程学院,广西康养食品科学与技术重点实验室,广西贺州542800

出　　处：《粮食与油脂》2024年第6期106-110,140,共6页Cereals & Oils

基　　金：广西重点研发计划(2022AB20149);广西高校中青年教师科研基础能力提升项目(2022KY0709)。

摘　　要：以猪肉和芋头为主要原料制作豆腐酿。以感官评分为指标,在单因素试验的基础上通过响应面法优化豆腐酿的馅料配方,并进行保鲜试验。结果表明:豆腐酿馅料的最优配方为以猪肉和芋头总质量为基准,芋头添加量49.6%、食盐添加量1.0%、淀粉添加量1.6%、葱花添加量1%、蚝油添加量1%、生抽添加量1.5%、鸡蛋液添加量10%、香菇添加量2%。在4℃条件下冷藏,采用真空包装方式,乳酸链球菌素添加量为0.5 g/kg的豆腐酿馅料的保鲜期可达8 d。Tofu niang was prepared using pork and taro as the main ingredients.Using sensory evaluation as an indicator,the flling formula of tofu niang was optimized by response surface method based on single factor experiment,and the preservation test was studied.The results showed that the optimal filling formula of tofu niang was based on the total mass of pork and taro,taro 49.6%,salt 1.0%,starch 1.6%,scallion 1%,oyster sauce 1%,soy sauce 1.5%,egg liquid 10%,and shitake mushroom 2%.The preservation period of tofu niang filling with 0.5 g/kg addition of nisin could reach 8 d when refrigerated at 4℃ and vacuum-packed.

关 键 词：芋头 豆腐酿 馅料 乳酸链球菌素 

分 类 号：TS201.1[轻工技术与工程—食品科学]