福建农业科技2025，Vol.56Issue(3)：66-70,5.DOI:10.13651/j.cnki.fjnykj.2025.03.010
正交试验法优化茶香卤牛肉工艺配方
Optimization of the Recipe for Tea-flavored Braised Beef by Using Orthogonal Experimental Method
摘要
Abstract
In order to solve the problems of single taste,difficult digestion,and easy overheating of beef products,Sinan yellow beef was used as the main material,and Fanjingshan white tea,edible salt,yellow rice wine and white sugar were used as the auxiliary materials,the tea-flavored braised beef was prepared after selecting the raw meat,pretreatment,pickling,blanching,braising,cooling and packaging.The single factor method and orthogonal experimental method were used to screen and sensory score the formula of tea-flavored braised beef.The results showed that the factors affecting the quality of braised beef were in the order of tea dosage＞salt dosage＞sugar dosage＞yellow rice wine dosage.The optimal formula for selecting the tea-flavored braised beef was as follows:4%tea,2%salt,15%yellow rice wine,and 6%white sugar.The results of sensory evaluation showed that the tea-flavored braised beef produced by this process formula had the reddish-brown and glossy color,obvious tea aroma,fresh-tender and juicy,moderate salty and sweet,and good taste.关键词
正交试验法/茶风味/卤牛肉/工艺配方Key words
Orthogonal experimental method/Tea flavor/Braised beef/Process formula分类
轻工纺织引用本文复制引用
陈玲,邓燕莉,田景涛,梅爱丽,吴宗泽..正交试验法优化茶香卤牛肉工艺配方[J].福建农业科技,2025,56(3):66-70,5.基金项目
铜仁市科技计划项目[铜市科研[2021]49号] （）
国家现代农业产业技术体系建设专项(CARS-19). （CARS-19）
