【摘要】 文章以里脊肉、黄花菜、木耳、豆腐丝、香菇等为原料，研究了棕榈油在酸辣肉丝汤新产品中的应用。对比不同炒制用油，发现棕榈油制作的酸辣肉丝汤在感官评分上与大豆油、花生油、芝麻油、菜籽油之间没有显著性差异。棕榈油价格低，利于节省成本。浓缩处理对汤料复水后的色泽、滋味、肉质地、菜质地方面均无显著性差异。将汤汁单独制作成粉末油脂，并对粉末油脂进行正交实验。通过感官评价发现浓缩比例为40%、壁材和芯材比例为0.5∶1、乳化剂为2%时感官评价得分最高。浓缩比例为80%、壁材∶芯材为1∶1、乳化剂为4%时表面油含量最少。更多还原

【Abstract】 Take tenderloin, Hemerocallis citrina, Auricularia auricula, shredded bean curd and Lentinus edodes, etc. as the raw materials to study the application of palm oil in the new product hot and sour shredded pork soup. Comparing different frying oils, it is found that there is no significant difference in sensory scores between the hot and sour shredded pork soup made by palm oil and that made by soybean oil, peanut oil, sesame oil and rapeseed oil. The low price of palm oil helps to save costs. The concentration treatment has no significant difference in the color, taste, meat texture and vegetable texture of the soup after rehydration. The soup is separately made into powdered fat, and the orthogonal experiment of powder oil is carried out. Through sensory evaluation, it is found that when the concentration ratio is 40%, the wall material-core material ratio is 0.5∶1 and the emulsifier is 2%, the sensory evaluation score is the highest. The surface oil content is the least when the concentration ratio is 80%, the wall material-core material ratio is 1∶1 and the emulsifier is 4%.更多还原