[1]池福敏,牛飞宇,罗章,等.鱼腥草藏猪肉酱制备及品质分析[J].中国调味品,2021,46(1):112-114.
 The Preparation and Quality Analysis of Houttuynia cordata Thunb. and Tibetan Pork Sauce[J].CHINA CONDIMENT,2021,46(1):112-114.
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鱼腥草藏猪肉酱制备及品质分析()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年1期
页码:
112-114
栏目:
出版日期:
2021-01-15

文章信息/Info

Title:
The Preparation and Quality Analysis of Houttuynia cordata Thunb. and Tibetan Pork Sauce
作者:
池福敏牛飞宇罗章辜雪冬杨林
文献标志码:
A
摘要:
通过单因素和正交实验方法对鱼腥草藏猪肉酱最佳配方进行优化并进行品质评价,确定了最佳配方为:鱼腥草藏猪肉酱中藏猪肉鱼腥草的比例为1:2,植物油添加量在20%,干辣椒添加量为3.5%。此配方鱼腥草藏猪肉酱感官评定值最高,pH值5.76,色差测定结果最佳,为开发藏猪肉新产品提供理论依据。
Abstract:
The optimum formula and processing technology of Houttuynia cordata Thunb. and Tibetant pork are studied and the preparation is optimized by the orthogonal method. The pH and color were measured for quality. The optimum formula is as follows: the ratio of Tibetant pork to Houttuynia cordata is 1:2, the additive amount of edible oil is 20%, the additive amount of chili is 3.5%. The pH of this formula is 5.76, while the a* value of color is the highest. The product show uniform appearance and rich aroma, which provide theoretical support in developing Tibetant pork products.
更新日期/Last Update: 2021-01-22