Processing Technology Optimization and Quality Analysis of Concentrated Soup Seasoning of Beef Noodles
In this paper,in order to provide some references for the standardized processing of beef noodles,the best technology and quality analysis of concentrated soup seasoning of beef noodles are studied,With beef stick bone,beef and chicken frame bone as the raw materials,the content of total solids,color and sensory score as the evaluation indexes,the effects of beef stick bone,beef,chicken frame bone and concentration ratio on the concentrated soup seasoning of beef noodles are investigated.In order to study the effect of interaction of the above single factors on the concentrated soup seasoning of beef noodles more accurately,the three-factor and three-level L9(33)orthogonal test is used to optimize the processing technology of concentrated soup seasoning of beef noodles.The results show that when the addition amount of beef stick bone is 220 g,the addition amount of beef is 280 g,the addition amount of chicken frame bone is 240 g,and the concentration ratio is 1:4,the sensory score of concentrated soup seasoning of beef noodles is the highest of(88.20±0.87)points,the content of total solids is(8.27±0.19)g/100 mL,the content of soluble solids is(7.25±0.09)g/100 mL,L*value is 37.22±0.01,a*value is 1.67±0.02,and b*value is 4.38±0.01,indicating that the concentrated soup seasoning of beef noodles prepared by the best technology is a product with good edible quality and sensory quality.
concentrated soup seasoning of beef noodlesprocessing technologyquality analysis
万方数据
维普
