摘要
为了综合利用莲子资源,本研究探索了碱法提取的莲子红衣蛋白在肉丸加工中的应用。通过单因素实验探讨不同的食盐、水、淀粉和莲子红衣蛋白添加量对烹调猪肉丸感官品质(弹性、口感、切面形态、色泽、味道)的影响,利用响应面分析法确定了肉丸加工的最佳配比。结果表明,莲子红衣肉丸的最优工艺为:水35%,食盐1.8%,淀粉8%,红衣蛋白1.6%。在此条件下,所制肉丸软硬适中,口感较佳,感官评分为19.57±0.08分,与预测值误差为0.7%,该工艺具有可行性。莲子红衣蛋白的添加对肉丸品质具有改善作用。
In order to make comprehensive use of lotus seed,the application of protein that extracted by alkaline method from lotus seed red-skin in meatball processing was explored in this study. The single factor experiment was designed to explore the influence of different salt,water,starch and protein additions on the sensory quality(elasticity,texture,section shape,color,flavor)of cooking pork meatballs. Response surface methodology was used to determine the optimum formula of meatball processing. The results showed that the optimal processing technology of lotus seed red-skin meatmalls was:water 35%,salt 1.8%,starch 8%,and red-skin protein 1.6%. Under these conditions,the meatballs had good elasticity and hardness with a sensory score of 19.57±0.08,and the relative error was 0.7% compared with the predicted value,which indacated that the process was feasible. The results showed that the addition of protein from lotus seed red-skin could improve the quality of meatballs.
作者
王悦
陈曦
姚倩
曹杨
徐虹
WANG Yue;CHEN Xi;YAO Qian;CAO Yang;XU Hong(Beijing Technology and Business University,Beijing Engineering and Technology Research Center of Food Additives,Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing 100048,China)
出处
《食品工业科技》
CAS
北大核心
2019年第19期170-174,共5页
Science and Technology of Food Industry
基金
人才培养质量建设-一流专业建设(市级)-食品科学与工程(PXM2019-014213-000010)
北京市自然科学基金(6162003)
关键词
莲子红衣蛋白
肉丸加工
响应面分析法
工艺优化
感官评价
protein from lotus seed red-skin
meatball processing
response surface methodology
process optimization
sensory evaluation
