摘要
研究采用单因素试验分析食盐、木薯淀粉、食用小苏打、山药粉、荸荠的添加量对荸荠山药猪肉丸质构特性的影响,并筛选出对质构特性影响最大的三个因素——木薯淀粉、食用小苏打和山药粉,作为响应面试验的三个优化因子。利用Box-Behnken响应面试验设计,以感官评价的综合得分为响应值,进一步对荸荠山药猪肉丸的配方进行优化。结果表明,荸荠山药猪肉丸的最优配方为山药粉添加量0.6%、木薯淀粉添加量6%、食用小苏打添加量0.4%。在此最优配方条件下制备的荸荠山药猪肉丸具有高蛋白、低脂肪的特点,营养丰富、口感良好。
In this study,the effects of salt,tapioca starch,edible baking soda,yam powder and water chestnut addition on the textural characteristics of water chestnut yam pork balls were analysed using a single-factor experiment,and the three most influential factors of tapioca starch,edible baking soda and yam powder were selected as the three optimising factors for the response surface experiment.A Box-Behnken response surface experimental design was used to further optimize the formulation of water chestnut yam and pork balls by using the overall score of sensory evaluation as the response value.The results showed that the optimal formulation of water chestnut yam and pork balls was 0.6%yam powder addition,6%tapioca starch addition and 0.4%edible baking soda addition.The water chestnut yam and pork balls prepared under this optimal formulation were high in protein and low in fat,rich in nutrition and good in taste.
作者
张可欣
屠康
李心悦
ZHANG Kexin;TU Kang;LI Xinyue(Faculty of Science,National University of Singapore,Singapore 117542;School of Food and Engineering,Nanjing Agricultural University,Nanjing 210014)
出处
《食品工业》
CAS
2023年第5期47-51,共5页
The Food Industry
基金
安徽省重点研究与开发项目(201904a06020028)
安徽省科技重大专项(201903a06020010)
安徽省长三角科技创新联合攻关专项(202004g01020009)。
关键词
荸荠
山药
猪肉丸
响应面
工艺优化
water chestnut
yam
pork balls
response surface
process optimization
