新型蕨麻佐餐藏羊肉酱配方研究.PDFVIP

品科学 现代农业科技 圆园19 年第13 期 新型蕨麻佐餐藏羊肉酱配方研究 1 1 1 1 1 2 1 * 郭佳康 吴海英 蔡治山 康成军 闵 岩 张九成 张玉斌 1 2 甘肃农业大学 品科学与工程学院袁甘肃兰州 730070 曰 甘肃藏韵 品有限责任公司冤 摘要 以藏羊肉和蕨麻为主要原料进行新型复合型蕨麻佐餐藏羊肉酱的制作袁在单因素试验基础上采用感官品评和正交试验分析袁 对复合酱配比尧植物油添加量尧藏羊肉添加量尧蕨麻添加量以及复合酱添加量5 个因素进行正交试验袁依据感官评分表进行感官品评袁确定 蕨麻佐餐藏羊肉酱加工的最佳配方遥结果表明袁对蕨麻佐餐藏羊肉酱品质影响的因素依次为复合酱配比跃复合酱添加量跃植物油添加量跃蕨 麻添加量跃藏羊肉添加量曰并确定最终配方为植物油20.7豫尧羊肉17.2豫尧蕨麻3.4豫尧辣椒酱 13.8豫尧甜面酱5.2豫尧花生酱5.2豫尧牛肉精膏 0.3豫尧葱沫8.6豫尧蒜沫8.6豫尧盐1.0豫尧鸡精2.0豫尧味精1.7豫尧白糖3.1豫尧生姜粉0.3豫尧海天酱油3.1豫尧白芝麻1豫尧瓜子仁1豫尧辣椒粉3.4豫遥 关键词 复合酱曰蕨麻曰藏羊肉曰配方优化曰感官评价 中图分类号 TS2 17 文献标识码 A 文章编号 1007-5739 2019 冤13-0204-04 开放科学 资源服务冤标识码 OSID 冤 Development of Formula for New Type of Table Tibetan Mutton Sauce with Potentilla anserina GUO Jia-kang 1 WU Hai-ying 1 CAI Zhi-shan 1 KANG Cheng-jun 1 MIN Yan 1 ZHANG Jiu-cheng 2 ZHANG Yu-bin 1 * 1 2 College of Food Science and Engineering 袁Gansu Agricultural University 袁Lanzhou Gansu 730070 曰 Gansu Tibetan Rhyme Food Co. 袁Ltd.冤 Abstract Tibetan mutton and Potentilla anserina as the main raw materials 袁a new type of compound table sauce of Tibetan mutton and Potentilla anserina was developed. Based on the single factor test 袁using sensory evaluation and orthogonal test analysis 袁the orthogonal test on five factors compound sauce ratio 袁additive amount of vegetable oil 袁Tibetan mutton 袁Potentilla anserina and compound sauce冤was carried out. According to the sensory score table 袁the best formula for processing the table sauce of Tibetan mutton and Potentilla anserina was determined. The results showed that