中国农业科技导报2024，Vol.26Issue(6)：148-158,11.DOI:10.13304/j.nykjdb.2022.0975
红松茸牛肉酱加工工艺及货架期研究
Research on Processing Technology and Shelf Life of Red Matsutake Beef Sauce
摘要
Abstract
To optimize the optimal formula of red matsutake beef sauce,the response surface methodology was used to study the effects of the additions of red matsutake,soybean paste,millet pepper and potato starch on quality of red matsutake beef sauce.The shelf life was predicted by Arrhenius equation and kinetic equation based on peroxide value and acid value.The results showed that the optimal formula of red matsutake beef sauce obtained by response surface methodology was followed with 15.0%red matsutake,37.4%soybean paste,13.4%millet pepper,and 8.3%potato starch,the sensory score of red matsutake beef sauce was 91.23 under these conditions.Under different ambient temperatures(25,37 and 45℃),the total viable count,peroxide value and acid value of red matsutake beef sauce were positively correlated with storage time,while the sensory score showed a downward trend.The shelf life of red matsutake beef sauce was predicted to be 147 d at 25℃based on peroxide value,and was 103 d at 25℃based on acid value,so the shelf life model constructed based on acid value was more reliable.Above results provided theoretical support for high value utilization and shelf life prediction of red matsutake.关键词
红松茸牛肉酱/响应面法/阿伦尼乌斯方程/货架期模型Key words
red matsutake beef sauce/response surface methodology/Arrhenius equation/shelf-life model分类
轻工纺织引用本文复制引用
傅丽君,林潇雨,林建华,沈慧男,吴勇镇..红松茸牛肉酱加工工艺及货架期研究[J].中国农业科技导报,2024,26(6):148-158,11.基金项目
国家级大学生创新创业训练计划项目(202111498004X) （202111498004X）
福建省自然科学基金项目(2020Y0089) （2020Y0089）
福建省科技厅STS项目(2022T3023). （2022T3023）
