Formulation optimization and quality control after sterilization of mutton in clear soup and medicinal diet
The medicinal food of lamb clear soup not only has a unique flavor,but also can prevent diseases and enhance immunity.Taking the sweet prepared herbal mutton soup as the research object,the process pa-rameters of the medicinal food of lamb clear soup were optimized by using response surface method,and the effects of different sterilization conditions on the quality of the herbal mutton soup were compared to optimize the sterilization process.The results showed that the herbal mutton based on 200 g of mutton,the taste and flavor of the herbal mutton soup were the best when the addition amount of astragalus was 0.8％,codonopsis was 0.6％,salt was 3.5％,and the cooking time was 45 min.By comparing the physicochemical indexes and sensory score of the medicinal food of lamb clear soup by the optimal process after treatment under four sterili-zation conditions,the optimum sterilization condition was 108 ℃ for 30 min.Using gas chromatography,14 kinds of fatty acids were detected,among which a lot of beneficial saturated fatty acids for human body,such as cis-linoleic acid,arachidonic acid,stearic acid,etc.This data has certain guiding significance for the industrial production of prepared dishes.
muttonprepared dishesfood and medicine homologysterilizationgas chromatographyquality
NETL
NSTL
万方数据
