三种碱对水发毛肚感官品质及增重影响的比较.docVIP

三种碱对水发毛肚感官品质及增重影响的比较 食品研发 食品研究与开发 FoodResearchAndDevelopment 2012年2月 第33卷第2期5}7 ==1. 三种碱对水发毛肚感官品质及增重影响的比较 李凛-.,李瑕,周世一,胡强,,孔芹.侯放梅: (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:以食品级NaOH,NaCO和NaHCO为材料,进行毛肚水发的单因素试验,分别研究碱液浓度,碱处理时间和 反应温度对毛肚感官品质和增重的影响,并将3种碱处理后的毛肚按NY5268-2004(.,Lamp;害食品毛肚》的方法进行 指标检测,筛选合适的水发用碱.单因素试验结果表明:在感官评价方面,NaOHgt;NaCOgt;NaHCO,,在增重方面,NaOH 具有明显优势.指标检测结果表明:3种毛肚的感官指标,理化指标和微生物指标均达到无公害食品的标准.综合考 虑感官品质,增重比,生产周期和性价比,NaOH更适合作为水发毛肚的处理用碱. 关键词:毛肚;NaOH;Na2C03;NaHCO3;增重;感官品质 ComparisonStudyontheSensoryQualityandWeight—-addingInfluencedbyUsingThreeDifferentLyeonthe RehydrationofBeefTripe LILjn一,LIJing,ZHOUShi-yi,HUQiang,KONGQin,HOUFang-mei (1.MineralResourcesChemistryKeyLaboratoryofSichuanHigherEducationInstitutions,ChengduUniversityof Technology,Chengdu610059,Sichuan,China;2.CollegeofMaterialsandChemistryChemicalEngineering,Chengdu UniversityofTechnology,Chengdu610059,Sichuan,China;3.SchoolofChemicalEngineering,SichuanUniversity, Chengdu610065,Sichuan,China) Abstract:Tosingleoutthemostsuitablealkalitoapplicationontherehydrationofbeeftripe.Threedifferent alkalisuchasfood—gradesodiumhydroxide,~odgradesodiumcarbonateand~od-gradesodiumbicarbonate wereusedseparatelyinthreerehydration.Threevariablesincludingthelyeconcentration,lyemaceratingtime andtemperaturewereinvestigatedbysinglefactormethodineverysinglerehydration.Theweight—addingand sensoryevaluationscoreweresettobetheevaluatingindexes.Theproductsweredetectedfollowedthestandard ofNY5268-2004.ThesinglefactorresultsshowedthatNaOHgt;Na2CO3gt;NaHCO3inthesensoryqualityand NaOHwasthebestintheweight-adding.Thesensoryindex,physicochemicalandmicrobiologicalindicatorsof theproductsweremettherequirementofNY5268-2004.Takenallfactorsintoconsideration,theNaOHwas themostsuitablealkali. Keywords:beeftripe;sodiumhydroxide;sodiumcarbonate;sodiumbicarbonate;weight—adding;sensory quality 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….2002年全国消费毛 肚约30万t,折合人民币约180亿元,其中干毛肚约为 98%～99%囝.干毛肚在食用之前需经碱性溶液发制,发 制