杨大维，王玉娇，布鑫荣，高艳蕾，范晓娜，张 丽^*，余群力

（甘肃农业大学食品科学与工程学院，甘肃兰州 730070）

摘要：以牛肝为主要原料制作婴幼儿辅食牛肝酱。以质构和模糊数学感官评分为评价指标，探究马铃薯淀粉添加量（2%、4%、6%、8%、10%）、水分添加量（50%、70%、90%、110%、130%）、橄榄油添加量（2%、6%、10%、14%、18%）、鸡肉和牛肝添加比例（3∶7、2∶3、1∶1、3∶2、7∶3）对牛肝酱品质的影响。通过单因素和响应面试验优化，最终确定婴幼儿辅食牛肝酱的最佳工艺配方。结果表明：在马铃薯淀粉添加量为4.8%、水分添加量99.4%、橄榄油添加量10.2%、鸡肉和牛肝添加比例为3∶2的条件下，制作的婴幼儿辅食牛肝酱综合得分为0.68，与模型理论值（0.685）相接近。在此条件下制得的婴幼儿辅食牛肝酱口感细腻，无颗粒感，综合品质较好。

关键词：婴幼儿辅食；模糊数学评价法；牛肝酱；响应面

中图分类号：TS251.9    文献标识码：A    文章编号：1674-506X（2022）03-0099-0010

Formula Optimization of Supplementary Food Bovine Liver Paste for Infants

YANG Dawei, WANG Yujiao, BU Xinrong, GAO Yanlei, FAN Xiaona, ZHANG Li^*, YU Qunli

（College of Food Science and Engineering, Gansu Agricultural University, Lanzhou Gansu 730070, China）

Abstract：In this experiment, bovine liver was used as raw material to make bovine liver paste for infants.Texture and fuzzy mathematics sensory score were used as evaluation indexes. Explore the amount of potato starch added (2%, 4%, 6%, 8%, 10%), the amount of water added (50%, 70%, 90%, 110%, 130%), and the amount of olive oil (2%, 6%, 10%, 14%, 18%), The effect of chicken and bovine liver ratio (3:7, 2:3, 1:1, 3:2, 7:3) on the quality of bovine liver sauce. Single factor and response surface test were used to optimize and finally determine the best technological formula of complementary food Bovine liver paste for infants. The results showed that under the conditions of adding 4.8% potato starch, 99.4% water, 10.2% olive oil and 3:2 ratio of chicken and bovine liver, the comprehensive score was 0.68, which was close to the theoretical value (0.685) of the model. Under these conditions, the Bovine liver paste prepared for infants has a fine taste, no particle sense and good comprehensive quality.

Keywords：supplementary food for infants; fuzzy mathematics evaluation method; bovine liver paste; response surface

doi：10.3969/j.issn.1674-506X.2022.03-013

收稿日期：2021-10-28

基金项目：新疆维吾尔自治区重大科技专项（牛羊肉屠宰加工关键技术集成与产业化示范，2021A02003-3）；中国国家现代农业（肉牛牦牛）产业技术体系资助项目（CARS-37）；甘肃省教育科技创新项目（GSSYLXM-02）

作者简介：杨大维（1998-），男，硕士研究生。研究方向：畜产品加工与贮藏。

*通信作者：张丽（1979-），女，博士，教授。研究方向：畜产品加工与质量安全控制。

引用格式：杨大维,王玉娇,布鑫荣,等.婴幼儿辅食牛肝酱的配方优化[J].食品与发酵科技,2022,58(3):99-107,166.