包子多汁鲜肉馅心的工艺研究
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摘要
通过单因素实验和正交试验对包子多汁鲜肉馅配方进行优化研究,以鲜肉馅心的肥瘦比例、盐的添加量、鲜汤的添加量、搅拌时间以及一些辅助的原料如油脂、皮冻等为研究对象,研究其对馅心的口感影响,以及这些因素对包子本身形态、质地、色泽、口感等方面的影响。结果表明最佳配方为:肥瘦比为6∶4的猪肉500g、盐7g、鲜汤添加量150g、皮冻80g、酱油30g、搅拌时间12min、葱油添加量75g、味精3g、鸡精2g、胡椒粉0. 5g、花椒面1g、姜米15g、葱花100g。
This paper uses single factor experiments and orthogonal tests to optimize the formula of juicy fresh meat stuffing of baozi,including the ratio of fat to lean meat,the amount of salt,the amount of stock,the stirring time and the amount of auxiliary ingredients such as oil and pork skin jelly. Their influence on the shape,texture,color and taste of baizi is analyzed to present the optimal recipe: 500 g pork with 6 ∶ 4 ratio of fat to lean meat,7 g salt,150 g stock,80 g pork skin jelly,20 g soy sauce,12-minute mixing time,75 g onion oil,3 g MSG,2 g chicken essence,0. 5 g pepper,1 g Sichuan pepper,15 g ginger and 100 g chopped green onion.
This paper uses single factor experiments and orthogonal tests to optimize the formula of juicy fresh meat stuffing of baozi,including the ratio of fat to lean meat,the amount of salt,the amount of stock,the stirring time and the amount of auxiliary ingredients such as oil and pork skin jelly. Their influence on the shape,texture,color and taste of baizi is analyzed to present the optimal recipe: 500 g pork with 6 ∶ 4 ratio of fat to lean meat,7 g salt,150 g stock,80 g pork skin jelly,20 g soy sauce,12-minute mixing time,75 g onion oil,3 g MSG,2 g chicken essence,0. 5 g pepper,1 g Sichuan pepper,15 g ginger and 100 g chopped green onion.
引文
[1]张婷,张黎黎.吉林包子馅心的开发研究[J].产业与科技论坛,2016,15(4):57-58.
[2]朱在勤,陈霞,毛羽扬,等.扬州包子的工艺标准化研究[J].农产品加工(学刊),2006(12):8-12.
[3]朱在勤,陈霞.影响面点生肉馅风味形成的因素[J].扬州大学烹饪学报,2007(4):21-25.
[4]李颖.醒发条件对主食包子品质的影响[J].粮油加工,2010(3):88-91.
[5]朱在勤,崔慧.扬州包子蒸制工艺研究[J].扬州大学烹饪学报,2014,31(2):14-18.
[6]张昕,朱珠,潘艳.“黑包子”面皮新配方及加工工艺研究[J].食品与机械,2014,30(4):216-219,230.
[7]罗文.四川凉面调味汁的调制优化研究[J].美食研究,2015,32(4):41-45.
[2]朱在勤,陈霞,毛羽扬,等.扬州包子的工艺标准化研究[J].农产品加工(学刊),2006(12):8-12.
[3]朱在勤,陈霞.影响面点生肉馅风味形成的因素[J].扬州大学烹饪学报,2007(4):21-25.
[4]李颖.醒发条件对主食包子品质的影响[J].粮油加工,2010(3):88-91.
[5]朱在勤,崔慧.扬州包子蒸制工艺研究[J].扬州大学烹饪学报,2014,31(2):14-18.
[6]张昕,朱珠,潘艳.“黑包子”面皮新配方及加工工艺研究[J].食品与机械,2014,30(4):216-219,230.
[7]罗文.四川凉面调味汁的调制优化研究[J].美食研究,2015,32(4):41-45.