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）.docVIP

5种不同发制方式对毛肚增重和感官品质的影响收稿日期：2011-09-30 基金项目：成都理工大学优秀创新团队培育计划,Cultivating Programme for Excellent Innovation Team of Chengdu University of Technology 作者简介：李凛（1980-），男，博士，讲师，E-mail：lilin@cdut.edu.cn 李凛1，2，李璟2，周世一2，胡强3，孔芹2，侯放梅2，宋执2 （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???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、性价比等评价指标，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：TS251.95 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 Lin1,2, 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