袁登奎1，余群力1*，韩 玲1，林 梁2，李维正1，杨丽华1
（1甘肃农业大学食品科学与工程学院，甘肃兰州 730070；2甘肃祁连牧歌食品工业股份有限公司，甘肃张掖 734000）
摘要：为提高牛肉产品多样性和牛肉经济效益，本试验以牛后腿肉和芹菜汁为原料，以食盐添加量、芹菜汁添加量、芹菜香精添加量为因素进行单因素试验，并在单因素试验的基础上通过响应面试验设计优化芹菜味调理牛排腌制液最优配比；以腌制时间、腌制液比例、滚揉时间为因素进行单因素试验，并在单因素试验的基础上通过响应面试验设计优化芹菜味调理牛排加工工艺参数。结果表明：芹菜味调理牛排腌制液最优配比为食盐添加量0.60%，芹菜汁添加量17.06%，芹菜香精添加量1.95‰；加工工艺最优条件为腌制时间14.55 h，腌制液比例为30.97%，滚揉时间4.69 h。经过优化后制得的芹菜味调理牛排嫩度较好，感官评分较高，且安全健康，风味独特，是一款适宜大众消费的新型牛肉产品，可以应用于市场开发。
关键词：芹菜味调理牛排；配方优化；加工工艺优化；响应面优化法
中图分类号：TS251.52 文献标识码：A 文章编号：1674-506X（2020）06-0054-0010
Research and Development of Celery Flavor Conditioning Steak and Optimization of Processing Technology
YUAN Deng-kui1, YU Qun-li1*, HAN Ling1, LIN Liang2, LI Wei-zheng1, YANG Li-hua1
（1.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou Gansu 730070, China;
2.Gansu Qilian Pastoral Food Industry Co., Ltd., Zhangye Gansu 734000, China）
Abstract：In order to improve the variety of products and the economic benefit of beef, the single-factor test was carried out with the addition of salt, celery juice and celery essence, and the proportion of celery flavor conditioning steak was optimized by response surface test. The results showed that: The optimum ratio of celery flavor conditioning steak solution was: 0.60% salt, 17.06% celery juice and 1.95‰ celery essence. The optimum conditions of processing technology are the curing time was 14.55 h, the proportion of pickling solution was 30.97%, and the rolling time was 4.69 h. It is a new beef product which is suitable for mass consumption and can be used in market development. It has good tenderness, high sensory score, safety, health and unique flavor.
Keywords：steak with celery flavor; formulation optimization; process optimization; response surface optimization method
doi：10.3969/j.issn.1674-506X.2020.06-008
收稿日期：2020-05-19
基金项目：国家现代农业（肉牛牦牛）产业技术体系（CARS-37）；甘肃省科技计划项目（18YF1NA075）
作者简介：袁登奎（1996-），男，硕士研究生。研究方向：畜产品加工。
*通信作者
引文格式：袁登奎,余群力,韩玲,等.芹菜味调理牛排的研发及加工工艺优化[J].食品与发酵科技,2020,56(6):54-63.
