摘要
“鸡豆花”是四川的传统美食,因其成型困难及口感特殊,难以推广。以鸡胸肉为原料,采用单因素实验(鸡肉糜与水的比例、鸡蛋清的添加量、马铃薯淀粉的添加量)和正交实验确定最佳工艺参数,并通过感官评定、持水率和质构仪(texture profile analysis,TPA)指标,分析蒸、煮方式及加热时间对鸡豆花品质的影响。结果显示,鸡豆花的最佳工艺为:鸡肉糜(100.0 g)与水的比例=1∶1.2 g/mL、鸡蛋清35.0 g、马铃薯淀粉8.0 g;煮制产品品质优于蒸煮产品品质(P<0.05),煮制时间4 min时,鸡豆花的硬度为263.40±7.87 g,粘附性为-10.85±0.67 g.sec,弹性为0.95±0.13 mm,持水率为9.92%±0.52%。此工艺下生产的鸡豆花,鸡肉香味浓郁,持水率高,质地细腻,为鸡肉糜制品开发提供了新的途径。
“Chickpea flower”is a traditional Sichuan delicacy.It is difficult to promote because of its difficulty in forming and special taste.Using chicken breast as raw material,single-factor experiments(the ratio of chicken meat to water,the amount of egg white,the amount of potato starch added)and orthogonal experiments are used to determine the best process parameters,and through sensory evaluation,water retention and texture profile analysis(TPA),analyzed the effects of steaming,boiling methods and heating time on the quality of chickpea flowers.The results show that the best process for chickpea flower is:chicken(100.0 g)minced to water ratio=1∶1.2 g/mL,egg white 35.0 g,potato starch 8.0 g;the quality of the cooked product is better than that of the steamed product(P<0.05),and the cooking time is 4 min.The hardness of chickpea flower is 263.40±7.87 g,the adhesion is-10.85±0.67 g.sec,the elasticity is 0.95±0.13 mm,and the moisture content is 9.92%±0.52%.The chickpea flower produced under this process has strong chicken aroma,high water holding rate and fine texture,which provides a new way for the development of chicken minced products.
作者
郭荣香
李亚南
杨昆
GUO Rong-xiang;LI Ya-nan;YANG Kun(College of Food Science and Technology,Yunnan Agricultural University,Kunming Yunnan 650201,China;Donggan Town Central School,Wenshan Yunnan 663609,China)
出处
《食品与发酵科技》
CAS
2022年第1期115-120,共6页
Food and Fermentation Science & Technology
关键词
鸡豆花
工艺
质构特性
chickpea flower
process
texture characteristics
