张生秀 王琳琳 王立娜 王新颖 王一郎 DOI：.1000- 引文格式：張生秀，王琳琳，王立娜，[J].中国调味品，2024，49（3）：74-80. ZHANG S X， WANG L L， WANG L N， et of formula and study on storage quality of a coarse cereal yak meat sauce product[J].China Condiment，2024，49（3）：74-80. Summary：为了研发一种杂粮牦牛肉酱产品，并优化得到其最佳工艺配方，文章以香菇、食用菌、青稞、红茶、茉莉花茶、淀粉、糖的添加量为影响因素，以感官评分为评价指标，进行单因素试验和Plackett-Burman设计试验，筛选出对杂粮牦牛肉酱感官品质有显著影响的因素，在此基础上进行响应面试验设计并测定分析产品贮藏期间的品质变化。结果表明，%、%、%、%、%、%、%、%、%、%、%、%、%，。贮藏试验结果表明，杂粮牦牛肉酱的感官评分随着贮藏时间的延长而降低，酸价、TBA值随着贮藏时间的延长先持续升高后降低。试验所得杂粮牦牛肉酱营养丰富、色泽 鲜艳、味道鲜美、可接受度高，可为牦牛肉开发利用和产品工业化生产提供理论参考。 Key：牦牛肉；杂粮肉酱；Plackett-Burman；响应面优化；贮藏品质 ： 文献标志码：A ：1000-9973（2024）03-0074-07 Optimization of Formula and Study on Storage Quality of a Coarse Cereal Yak Meat Sauce Product ZHANG Sheng-xiu， WANG Lin-lin*， WANG Li-na， WANG Xin-ying， WANG Yi-lang （College of Food Science and Technology， Southwest Minzu University， Chengdu 610041， China） Abstract： In order to develop a coarse cereal yak meat sauce product and obtain the optimal process formula through optimization， in this paper， with the addition amount of Lentinus edodes， edible fungus， barley， black tea， jasmine tea， starch and sugar as the influencing factors， the sensory score as the evaluation index， the single factor test and Plackett-Burman design test are carried out to screen out the factors that have a significant effect on the sensory quality of coarse cereal yak meat sauce. Based on this， the response surface test design is carried out and the quality change of the product during storage is measured and analyzed. The results show that the optimal process formula of coarse cereal yak meat sauce is oil %， yak meat %， barley rice %， edible fungus %， starch %， onion %， ginger %， garlic %， salt %， white granulated sugar %， spices %， crushed peanuts % and white sesame %， at this time， the sensory score of the coarse cereal yak meat sauce is points. The results of storage test show that the sensory score of coarse cereal yak meat sauce decreases with the increase of storage time， and the acid value and TBA value increase firstly and then decrease with the increase of storage time. The coarse cereal yak meat sauce obtained in the test is rich in nutrition， has bright color， delicious taste and high acceptability， which can provide theoretical references for the development and utilization of yak meat and the industrial production of products. Key words： yak meat; coarse cereal meat sauce; Plackett-Burman; response surface optimization; storage quality
