【摘要】 以羊肝为研究对象,采用脱膻营养液和发酵2种方法脱去羊肝的膻味,并通过配方调配,筛选出VA含量丰富、口感最佳的明目羊肝羹新产品。试验结果为:将羊肝、胡萝卜、茉莉花茶按20∶4∶1比例同煮,大火5 min,小火15 min,将煮好的羊肝冷却绞碎,与营养液(菊花、胡萝卜、决明子、红枣、桂圆、枸杞和水按0.75∶6.25∶0.75∶2∶0.75∶2∶100比例同煮,过滤)按1∶5比例混合后过胶体磨,115℃高压灭菌15 min,冷却后接种L菌(乳清乳杆菌、肉葡萄杆菌和木糖葡萄杆菌混合菌),接种量为3.75×106cfu/mL,37℃发酵48 h,之后在发酵液中加入30%豆沙,0.5%琼脂,0.1%黄原胶,经冷却定型得到富含维生素A,且口感滑润的明目羊肝羹新产品。更多还原

【Abstract】 The sheep liver jelly was researched on desmelling through desmelling nutrient liquid and fermentation,optimum taste and to optimie the flavor.The results showed that the ratio of sheep liver,turnip and jasmine flower was 20∶4∶1,cooking drasticlly for 5 min and modetatly 15 min,then cooled the mixture and triturated,coupled with nutritional liquid in 1∶5 by colloid mill.The mixture was sterilized by high pressure at 115 ℃ for 15 min,then cooled,L bacteria(containing Whey lactobacillus, meat grapes coli and Xylose grapes coli)was injected with 3.75×106 cfu/mL,fermented at 37 ℃ for 48 h.The fermented production was added 30% bean paste,0.5% agar and 0.1% xanthan gum.The sheep liver jelly was made with rich vitamin A and good taste jelly after cooling.更多还原