6712716接679工艺技术520一种新型鹅肝酱的研制.pdfVIP

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.7 一种新型鹅肝酱的研制 郑捷，刘安军，赵莹，郑国强、张玉红，刘娜，罗建涛 （天津科技大学食品工程与生物技术学院，天津300457） 摘要：以鹅肥肝为原料，研制了一种新型营养鹅肝酱。应用气相色谱分析，研究了成熟温度和抗氧化剂对鹅肝酱脂肪酸 含量的影响，确定了加工鹅肝酱最佳工艺参数为：熟化温度80 ℃，V 添加量1%。通过对成品水分含量、粗脂肪含量、粗蛋白含量和蛋白质成分的检测，证明了采用本工艺加工的鹅肝酱能 E 很好地保持鹅肝中的营养成分。 关键词：鹅肝；熟化；气相色谱；鹅肝酱 文章篇号：1673-9078(2010)7-712-716 Preparation of a Novel Nutritional Goose Liver Catsup ZHENG Jie, LIU An-jun, ZHAO Ying, ZHENG Guo-qiang, ZHANG Yu-hong, LIU Na, LUO Jian-tao (College of Food Engineering and Biotechnology, Tianjin University of Science Technology, Tianjin 300457, China) Abstract: A new nutritional goose liver catsup was prepared using goose fat liver as raw material. And the effects of ripening temperature, antioxidant and their dosage on fatty acid contents of goose liver catsup were studied by gas chromatography. The best processing parameters were determined as follows: ripening temperature 80 ℃and VE dosage 1%. Analysis of water content, crude fat content, crude protein content and composition of the product made under the optimum conditions showed that the product well maintained the nutritional components of goose liver. Key words: goose liver; ripening; GC; goose liver catsup 712 [5] 鹅肥肝是世界上三大美味（鹅肥肝、松茸 熟 。目前，生产鹅肝酱的工艺技术都需经过 、鲟鱼子）之一，具有高级丰富的营养成分，其 熟化处理。熟化温度控制不好，势必会影响 [6] 质地细嫩，脂香醇厚。鹅肥肝中含有蛋白质、 品的风味，损失其营养成分 。传统鹅肝酱在 脂肪、维生素、卵磷脂、各种酶、核酸和多种微 加工过程通常采用较高温度和较长时间对鹅 [1] 量元素等营养成分 。鹅肥肝中的重要营养成