猪肉、鸡肉、大豆分离蛋白复合型FD即食猪肉丸工艺配方研究
Study on the Formula of Compound Type FD Ready-to-Eat Pig Meatball with Pork,Chicken and Soybean Protein Isolate
范丽军 1王旭成 1张龙阵 1高晓杰 1刘苗苗1
作者信息
- 1. 今麦郎食品股份有限公司中央研究所(隆尧 055350)
- 折叠
摘要
研究以感官评分为评定指标,通过单因素试验确定:猪肉最适含量为13.5％,低于最适含量时,其变化对色泽、风味、口感项分值影响较大,高于最适含量时,其变化对组织结构、口感项分值影响较大;鸡肉最适含量为6.0％,低于和高于最适含量时,其变化对口感、多汁性项分值影响较大;大豆分离蛋白最适含量为6.0％,低于和高于最适含量时,其变化对组织结构、风味项分值影响较大.进行三因素三水平正交试验和交叉验证,确认最优的因素组合为猪肉含量13.5％、鸡肉含量6.0％、大豆分离蛋白含量6.0％.
Abstract
In this study,the sensory score was used as the evaluation index,and the single factor test confirmed that the optimal content of pork was 13.5％.When the optimal content was lower than the optimal content,its change had a greater impact on the score values of color,flavor and taste.When the optimal content was higher than the optimal content,its change had a greater impact on the score values of tissue structure and taste.The optimal content of chicken meat was 6.0％.When the content was lower or higher than the optimal content,the change of the content had a great effect on taste and juiciness scores.The optimal content of soy protein isolate was 6.0％.When the content was lower or higher than the optimal content,the change of soy protein isolate had a great effect on the tissue structure and flavor scores.The orthogonal test of three factors and three levels was carried out,and the optimal factor combination was confirmed as 13.5％pork content,6.0％chicken content and 6.0％soy protein isolate content.
关键词
复合型/肉丸/冷冻干燥/正交Key words
compound type/meatball/freeze dry/orthogonal引用本文复制引用
出版年
2024
NETL
NSTL
万方数据