摘要
为了丰富鸡肉丸风味,将南瓜果肉添加到鸡肉丸中,开发了南瓜鸡肉丸新产品。通过单因素实验和正交试验确定速冻南瓜鸡肉丸配方,表明鸡肉丸最佳配方为复合磷酸盐的质量分数0.1%,大豆分离蛋白的质量分数5%,玉米淀粉的质量分数6.0%,南瓜的质量分数30%。
Adding pumpkin flesh into chicken meatball was to enrich the flavor of chicken meatball, the new product was developed mula of quick frozen pumpkin chicken compound phosphate, soybean protein respectively. Through single factor and orthogonal experiment, the optimum formeatball was obtained. The result showed that addition amount of isolated, corn starch, pumpkin was 0. 1%, 5%, 6.0%, 30%,
出处
《肉类工业》
2014年第2期9-12,共4页
Meat Industry
基金
河南省教育厅科学技术研究重点项目(13B550044)
关键词
鸡肉丸
南瓜速冻
工艺
chicken meatballs
pumpkin
quick frozen
technology
