李冰,潘德胤,郭鹏,孙雪瑞,陈洪生

• 1:黑龙江八一农垦大学食品学院
• 2:黑龙江省食品与生物技术创新研究中心(国际合作)

摘要(Abstract)：

为解决牛肉臊子配方不稳定、加工时间长、食用不方便的问题，以牛腩为主要原料，研制一款方便、易食、营养、美味的牛肉臊子产品。经预实验发现白糖、食盐、老抽、豆瓣酱4种调味料对牛肉臊子的品质和风味影响较大。首先，以这4种调味料的添加量为变量进行单因素实验，发现白糖添加量为4%、食盐添加量为0.8%、老抽添加量为1.0%、豆瓣酱添加量为7%时，牛肉臊子的品质较高。然后，在单因素实验的基础上，采用Box-Behnken响应面法对牛肉臊子的配方进行优化，以感官评分作为响应值，以4种调味料的添加量为考察因素，设计四因素三水平的实验方案。以感官评分为主要评价指标，结合质构特性、出品率、色泽、水分含量等品质指标得到牛肉臊子的最佳配方。结果表明，白糖添加量为3.8%、食盐添加量为0.86%、老抽添加量为1.0%、豆瓣酱添加量为7%(以牛肉质量计)时，牛肉臊子品质最优，感官评分最高。该研究结果可为预制牛肉臊子产品的工业化生产提供一定的理论依据。

关键词(KeyWords)： 牛肉臊子;配方;预制;响应面法

Abstract:

Keywords:

基金项目(Foundation): 黑龙江省“百千万”工程科技重大专项(2020ZX07B02)

作者(Author): 李冰,潘德胤,郭鹏,孙雪瑞,陈洪生

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