火腿与白牛肝菌复合风味基料工艺研究

Study on the technology for preparation of Xuanwei ham and Boletus edulis in Yunnan flavoring base

摘要: 为生产火腿、白牛肝菌复合风味基料提供科学依据。以云南宣威火腿、白牛肝菌边角料为原材,以感官评分为指标,研究热反应制备复合风味基料的最佳工艺条件,在单因素实验基础上采用正交实验优化。实验表明,木糖添加量为3%,温度为110℃,时间为50 min,pH为5.5,配以其他添加物反应后,风味基料呈红棕色,香气纯正浓郁,火腿白牛肝菌特有香味突出,口感鲜美醇厚,回味浓,黏度适中,均匀透明,无杂质沉淀,感官评分88.78分。

Abstract: The study can provide a scientific basis for producing Xuanwei ham and Boletus Edulis flavoring base.The byproducts of Xuanwei ham and Boletus edulis in Yunnan were used as material,sensory evaluation was analyzed,in ord to study the process optimization of preparation of Xuanwei ham and Boletus Edulis in Yunnan flavoring base. Based on single-factor experiments,the process optimization of preparation was studied by orthogonal design.The results suggested that the best reaction conditions were xylose content of 3%,temperature of 110 ℃,reaction time of 50 min,pH5.5 and other additives.The flavoring base under above preparation conditions was red-brown,the smell of ham and Boletus edulis was pure and rich,its taste was delicious,its viscosity was moderate,it was uniform,transparent,no sediment,no impurity,the flavoring sensory score was 88.78.