摘要
以猪肉和鸡蛋为主要原料,通过单因素试验分析猪肉肥瘦质量比、玉米淀粉添加量、大豆分离蛋白添加量、复合磷酸盐添加量等4个关键因素对猪肉蛋香风味肉丸质构、感官等质量指标的影响,并采用正交试验优化猪肉蛋香风味肉丸加工工艺。结果表明,肥瘦质量比35∶65、玉米淀粉添加量8%、大豆分离蛋白添加量3.5%、复合磷酸盐添加量0.4%,此时产品的弹性、硬度、粘着性和感官评价达到最佳状态。肉蛋香味浓郁、咸淡相间,肉丸切面各层次结合紧密,肉丸的口感、色泽、风味评分最高,微生物和污染物指标符合标准要求。
Pork and eggs were taken as the main raw materials,and the effects of four key factorssuch as pork lean mass ratio,the addition amount of corn starch,the addition amount of soybean protein isolate,and the addition amount of compound phosphate on the quality indexesof pork egg-flavor meatballs were analyzed by single factor experiment,and the processing technology of egg-flavor pork meatballswas optimized by orthogonal experiment.The results showed that when the weight ratio of fat to lean was 35∶65,and the addition amount of corn starch added was 8%,and the addition amount of soybean protein isolate added was 3.5%,and the addition amount of compound phosphate was 0.4%,and the elasticity,hardness,adhesion and sensory evaluation of the product were the best.The meat and eggs had strong flavor and saltiness.The cross-sections of the meatballwere closely combined at all levels.The taste,color and flavor score of the meatballs were the highest,and the microbial and pollutant indexes met the standard requirements.
作者
王福红
秦浩然
刘希凤
WANG Fuhong;QIN Haoran;LIU Xifeng
出处
《肉类工业》
2022年第7期12-21,共10页
Meat Industry
关键词
蛋香猪肉丸
质构特性
感官评价
品质
工艺
egg-flavor pork balls
texture characteristics
sensory evaluation
quality
technology
