摘 要为探讨泡椒竹笋牛肉酱制作工艺的最佳工艺条件，通过研究该试验的工艺流程，风味感官测评，以及在单因素试验的基础上进行正交优化，分别考察就该试验的主要原辅料的添加量，例如泡椒、竹笋、牛肉添加量以及锅内温度等因素对该试验的影响。研究结果显示，要使得泡椒竹笋牛肉酱达到最佳风味，即在每 100g 材料配比中，当主要原辅料即泡椒添加量为 15%，竹笋添加量为 20%，牛肉添加量为 26%，锅内温度在250℃时，同时辅料配比即食盐 1.5%，糖 0.4%，鸡精 0.5%时，通过上述一系列试验，以及确定该酱体的最佳添加量，由此制得的最终成品，该试验最终成品色泽呈红褐色，口感风味极佳，食材丰富且有营养，具有一定的营养价值，能够迎合市场需求并且满足生活中大多数消费者的口味需求，以良好的风味和口感获得消费者的喜爱。关键词：泡椒；竹笋；牛肉；单因素试验；正交试验AbstractIn order to explore the best technological conditions for making pickled pepper,bamboo shoot and beef sauce, through studying the technological process of the experiment, flavor sensory evaluation,and orthogonal optimization based on ingle factor experiment,the effects of the main raw and auxiliary materials, such as pickled pepper,bamboo shoot, beef addition and pot temperature,on the experiment were investigated respectively.The research results show that in order to achieve the best flavor of pickled pepper bamboo shoot beef sauce,when the main auxiliary materials,namely pickled pepper,bamboo shoot,beef and pot temperature are 15% 、 20% 、 26% and 250 respectively,and the auxiliary materials,namely℃ salt,1.5%,sugar,0.4% and chicken essence,0.5% respectively,in each 100g material ratio,the above series of tests are carried out,and the best addition amount of the sauce is determined,thus obtaining the final product.The final product of the test is reddish brown in color,excellent in taste and flavor,rich and nutritious in food materials,and has certain nutritional value.It can meet the market...
