5种不同发制方式对毛肚增重和感官品质的影响（广东农业科学2857）.docVIP

5种不同发制方式对毛肚增重和感官品质的影响( （1. 成都理工大学 矿产资源化学四川省高校重点实验室 四川 成都 610059 2. 成都理工大学 材料与化学化工学院 四川 成都610059 3.四川大学 化学工程学院 四川 成都 610065） 摘 要：分别以食品级NaOH、Na2CO3、NaHCO3、复合酶粉和水为材料涨发毛肚，以增重比和感官评价为指标对5种毛肚进行比较，参照NY5268-2004无公害食品毛肚的方法对5种毛肚进行指标检测。结果表明：从增重比和感官评价衡量，碱发是最佳方式，综合效果为碱发酶发水发，碱发中NaOHNa2CO3NaHCO3；5种方式得到毛肚的各项指标均达到无公害食品的标准。综合考虑感官品质、增重比、性价比，食品级NaOH发制是最适合发制毛肚的方法。 关键词：毛肚；NaOH；Na2CO3；NaHCO3；复合酶粉 中图分类号： 文献标识码：A 文章编号：1004-874X（2011）23- Comparison study on the weight-adding and sensory quality influenced by using five different rehydration mode of beef tripe LI Lin, LI Jing2, ZHOU Shi-yi2,HU Qiang3, KONG Qin2,HOU Fang-mei2,SONG Zhi2 (1.Mineral Resources Chemistry Key Laboratory of Sichuan Higher Education Institutions, Chengdu University of Technology, Chengdu, 610059 2.College of Materials and Chemistry Chemical Engineering, Chengdu University of Technology, Chengdu, 610059 3.School of Chemical Engineering, Sichuan University, Chengdu, 610065) Abstract:Five different materials such as food-grade sodium hydroxide，food-grade sodium carbonate, food-grade sodium bicarbonate, enzyme powder and water were used separately in five rehydration. The weight-adding and sensory evaluation score were compared. The products were detected followed the standard of NY 5268-2004. The results showed that alkaline was the best material affect the weight-adding and sensory evaluation, the combined effect was alkalineenzyme powderwater, when alkaline were used in rehydration NaOH〉Na2CO3〉NaHCO3. The physicochemical and microbiological indicators of the five products were met the requirement of NY 5268-2004. Taken all factors into consideration, the food-grade NaOH was the most suitable alkali. Key words:beef tripe；NaOH；Na2CO3；NaHCO3；enzyme powder 毛肚是川渝火锅中销量最大的菜品之一，因其脆嫩化渣的特性而广受欢迎[1]。2002年全国消费毛肚约30万，折合人民币约180亿元，市售毛肚分为新鲜毛肚和干制毛肚，其中干毛肚约为98%～99%[2]。干毛肚食用前都需经过发制，若取新鲜毛肚直接入锅涮烫食用，其口感则如同嚼橡皮，且不利于消化吸收，而毛肚经过发制后可增加独特的风味，使其口感脆嫩、爽口化渣[3]。 毛肚的发制方法有水发、碱发和酶发种：水发是用清水处理，通过水分子的自然渗透和扩散，进入干料组织的细胞间和细胞内，使干料恢复新鲜状态；碱