摘要
实验将抹茶粉应用到牛肉丸子的制作中,赋予肉丸更丰富的营养价值。通过单因素试验和正交试验的分析,得到以下结论:最佳加工工艺是抹茶粉在擂溃的第四步加入;最优抹茶粉的粒径为600目;最优配方组合是100g牛肉中加入抹茶粉20g、水70g、大豆蛋白8g、淀粉40g。
The matcha powder was added into the beef meatball in the experiment, to improve the sensory properties and nutritional values of beef meatball. Through single factor and orthogonal experiment, it can be concluded that, the optimum technology was： added powdered matcha in the meat paste at the forth step of chopping; and the optimum grain sizes was 600 mesh.; the optimum formula was：100g beef with powdered matcha 20g, water 70g, soybean protein 8g and starch 40g added in.
出处
《肉类工业》
2011年第1期16-20,共5页
Meat Industry
关键词
抹茶粉
牛肉
肉丸
配方
matcha powder
beef
meat ball
formula
