摘要
以鸡胸肉为主料,海苔和山药为辅料,制作调理型海苔山药鸡肉丸。采用单因素和正交试验,对调理型海苔山药鸡肉丸的海苔粉添加量、大豆蛋白添加量、卡拉胶添加量和山药泥添加量进行优化。结果表明:在海苔粉添加量1.0%,大豆蛋白添加量2.0%,卡拉胶添加量0.6%,山药泥添加量12.5%配方条件下,制作出调理型海苔山药鸡肉丸硬度、弹性和咀嚼性等指标适中,口感较佳,感官评价分值最高。
Taking chicken breast as the main ingredient,seaweed and Chinese yam as the auxiliary ingredient,the recuperating sea sedge and Chinese yam chicken balls were made.The amount of seaweed powder,soybean protein,carrageenan and yam puree added to the conditioned seaweed yam chicken balls were optimized by single factor and orthogonal experiments.The result showed that under the formula conditions of adding 1.0%seaweed powder,2.0%soybean protein,0.6%carrageenan and 12.5%yam puree,the prepared seaweed yam chicken balls has moderate hardness,elasticity and chewability,good taste and the highest sensory evaluation score.
作者
李培
马龙
LI Pei;MA Long(School of Food and Biological Engineering,Bengbu University,Bengbu,233030,Anhui)
出处
《蚌埠学院学报》
2023年第5期9-14,共6页
Journal of Bengbu University
基金
蚌埠学院自然科学研究项目(2021ZR03)。
关键词
海苔粉
山药泥
调理型
seaweed powder
yam puree
recuperate
