摘要
通过单因素实验和正交实验,结合以硬度、弹性、黏聚性和咀嚼性为基础确定的质构综合指标以及感官指标,研究卡拉胶、黄原胶、大豆分离蛋白和鸡蛋清液对蔬菜肉丸品质的影响,并确定最适添加量。结果表明,添加卡拉胶0.4 g/100 g猪肉、黄原胶0.25 g/100 g猪肉、大豆分离蛋白5 g/100 g猪肉、鸡蛋清液4 g/100 g猪肉,能较好地改善蔬菜肉丸的质构指标,提高其感官性能,同时增加其营养价值。
With single-factor experiment and orthogonal experiment, this paper designed two references which were sensor y indicator and tex ture synthesis index combined with hardness, elasticit y, cohesiveness and chewiness as the basis. Based on these, the impacts of carrageenan, xanthan gum, soy protein isolate and egg liquid on the quality of vegetables meatball were studied, which the optimum addition level was determined. The result showed that the best level was carrageenan 0.4 g/100 g of pork, xanthan gum 0.25 g/100 g of pork, soy protein isolate 5 g/100 g of pork, egg liquid 4 g/100 g of pork. By improving texture index of vegetables meatball, this processing increased its sensory property, with its nutritive value enhanced.
作者
芮怀瑾
燕传勇
张锋
RUI Huai-jin;YAN Chuan-yong;ZHANG Feng(College of Chemical Engineering, Xuzhou College of Industrial Technology, Xuzhou 221140)
出处
《食品科技》
CAS
北大核心
2017年第12期128-132,共5页
Food Science and Technology
基金
徐州工业职业技术学院院级教学改革项目(1115088649990305)
关键词
功能性添加物
蔬菜肉丸
质构
感官
functional additive
vegetables meatball
texture
sensory
作者简介
芮怀瑾（1983-），女，江苏常州人，硕士，讲师，研究方向为食品科学与工程。
