Optimization of Formula and Processing Technology for Puffed Potato Chips in Yak Meat and Analysis of Their Edible Quality
This study aimed to explore the optimum formula of yak meat expanded potato chips,examine yak meat,highland barley powder adding quantity,soybean separation protein content of potato chips.By single factor experiment,combining the response surface analysis of variance to optimize the best craft formula,and electronic tongue taste analysis was carried out on the finished product of potato chips,microbiological,physical and chemical indicators.The research results showed that the influence of various factors on the chips was in order of the soybean separation protein content>yak meat content>highland barley powder adding quantity,with optimum technological parameters of yak meat as 20%,highland barley powder adding quantity as 5%,and soybean protein isolated was 13% .The actual sensory score was 96.7.The finished chips have good edible quality,golden color,aroma of yak meat and highland barley powder,complete texture and crispy taste,and obvious umami,salty and bitter taste,and the protein content was 27 G/100 g(45% NRV)≥20% NRV,which met the claim of high-protein food.The other nutritional components were in the normal range,and the physicochemical and microbiological indexes were in line with the national standard.
Yak meatExpanded potato chipsResponse surfaceFood qualityHigh protein
万方数据
维普
