香辛料油树脂在羊肉产品深加工中的应用研究

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1、济南大学硕士学位论文AbstractSpicesisallabbreviationofakindofedibleplantspiceswhichcallpresentfoodswithvariousfragrant，spicy,pungency,bitter-sweetandothertypicaltastes．Thedevelopmentandutilizationofspicesplaysallimportantroleinthespicesandfoodindustry．Lambisahigh·qualitymeat，notonlyforitsrichnutrition，tenderm

2、eatandeasydigestion，butalsoforhighproteins，lowfat，lowcholesterolandothercharacteristics．InChina,ithasalonghistorywiththeprocessingoflambproducts，however,thevarietyofprocessingisrelativelysimple，andtheconsumptionoflambmainlyremainsatthestageofrawmeator舶Shmeat．Currently,therearefewresearchesontheseas

3、oningoflambsandmostofthemstayinthetheoreticalstageandareshortofthesupport丘Dmpracticalbasisanddata．Andtheseasoningmethodoflambsisdifficulttoconformtothemarketdemandforcentralizedandstandardizedproduction．Sincemanyadvantagesareshownintheprocessingofmeatproducts，itisbecomingmoreandmorepopulartostudyth

4、espiceoleoresins．Therefore，ithasgreatsignificancetoconductthein—depthresearchontheapplicationofspiceoleoresinsinthedeepprocessingoflambproducts．Inthisstudy,itfocusesontheresearchofspiceoleoresinsandlambproductsbymeansoforthogonaltestandsensoryevaluationtestconductedontheseasoningofoleoresinswhichis

5、extractedunderthesupereriticalfluidofC02，andcarriesoutastudyontheapplicationofspiceolcoresinsinthedeepprocessingoflambproductsinthefollowingfouraspects，inaccordancewiththeseasoningcharacteristicsofChinesecooking：(1)Preparationmethodofemulsionofspiceoleoresins：Thoughthestudyonthepreparationmethodofe

6、mulsionofspiceoleoresins，thefollowingpreparationtechniqueandproportionareobtained：oleoresin159，carboxymethylcellulose0．59，carrageenan0．59，yellowgum0．59anddistilledwater300m1．(2)Researchontheadditionamountofsinglespiceoleoresins：Bymeasuringthethresholdandthemaximumtolerancevalueofspices，theadditionr

7、angeofasingleoleoresinisinitiallyobtained．Bymeansofsimplesortingtest，triangletest，2-3testandothersensorytestingandinspectionmethods，themeasuredresultsarcfurtherverifiedandtheoptimaladditionrangeofasingleole