摘要
以山羊肉、白萝卜为主要原料制作水晶蔬菜羊肉丸,首先对白萝卜添加量进行了优化,其添加量为25%时肉丸的感官评价最高。其次对魔芋胶、淀粉、β-环糊精、花椒精油的添加量进行单因素试验和正交试验。利用感官评价方法探究水晶蔬菜羊肉丸的最佳配方。结果表明,水晶蔬菜羊肉丸的最佳配方为魔芋胶添加量25%,淀粉添加量20%,β-环糊精添加量0.3%,花椒精油添加量0.15%,此条件下肉丸的感官评价最高,与纯羊肉丸相比,口感、风味等都有所提升,此配方下肉丸的理化指标和微生物指标符合上市要求。与纯羊肉丸相比,熟制后的水晶蔬菜羊肉丸的贮藏性能得到有效改善。
Goat meat and white radish are used as the main raw materials to process crystal vegetable goat meatballs.Firstly,the additive amount of white radish is optimized,and the sensory evaluation of meatballs is the highest when the additive amount of white radish is 25%.Secondly,the additive amount of konjac gum,starch,β-cyclodextrin,Chinese prickly ash essential oil is optimized by using single-factor test and orthogonal test.The best formula of crystal vegetable goat meatballs is explored by sensory evaluation method.The results show that the best formula of crystal vegetable goat meatballs is konjac gum 25%,starch 20%,β-cyclodextrin 0.3%,Chinese prickly ash essential oil 0.15%.Under such conditions,the sensory evaluation of meatballs is the highest,and compared with the pure goat meatballs,the taste and flavor are improved.The physicochemical and microbial indexes of the meatballs under such formula meet the market requirements.What's more,the storage characteristics of cooked crystal vegetable goat meatballs could be effectively improved compared to the pure goat meatballs.
作者
李美玲
孟凡冰
刘达玉
李云成
陈浩
陈镜宇
LI Mei-ling;MENG Fan-bing;LIU Da-yu;LI Yun-cheng;CHEN Hao;CHEN Jing-yu(School of Food and Biological Engineering,Chengdu University,Chengdu 610106,China;Key Laboratory for Meat Processing in Sichuan Province,Chengdu 610106,China)
出处
《中国调味品》
CAS
北大核心
2022年第5期28-32,共5页
China Condiment
基金
国家现代农业产业技术体系四川省创新团队项目(川农函[2019]472号)
四川省重点研发项目(2020YFN0151)
肉类加工四川省重点实验室开放基金(20-R-05)。
关键词
水晶羊肉丸
配方
加工
品质
crystal vegetable goat meatballs
formula
processing
quality
