Optimization of Formula and Study on Storage Quality of a Coarse Cereal Yak Meat Sauce Product
In order to develop a coarse cereal yak meat sauce product and obtain the optimal process formula through optimization,in this paper,with the addition amount of Lentinus edodes,edible fungus,barley,black tea,jasmine tea,starch and sugar as the influencing factors,the sensory score as the evaluation index,the single factor test and Plackett-Burman design test are carried out to screen out the factors that have a significant effect on the sensory quality of coarse cereal yak meat sauce.Based on this,the response surface test design is carried out and the quality change of the product during storage is measured and analyzed.The results show that the optimal process formula of coarse cereal yak meat sauce is oil 33.3％,yak meat 27.8％,barley rice 8.3％,edible fungus 6.7％,starch 1.1％,onion 8.3％,ginger 1.1％,garlic 5.5％,salt 1.1％,white granulated sugar 0.8％,spices 1.1％,crushed peanuts 3.9％and white sesame 1.7％,at this time,the sensory score of the coarse cereal yak meat sauce is 94.73 points.The results of storage test show that the sensory score of coarse cereal yak meat sauce decreases with the increase of storage time,and the acid value and TBA value increase firstly and then decrease with the increase of storage time.The coarse cereal yak meat sauce obtained in the test is rich in nutrition,has bright color,delicious taste and high acceptability,which can provide theoretical references for the development and utilization of yak meat and the industrial production of products.
万方数据
维普
