小龙虾肉添加对牛肉丸品质影响研究
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摘要
在传统肉丸制作工艺基础上,通过添加小龙虾肉改良牛肉丸品质。首先通过正交试验优化加工工艺关键因素,最终确定最佳擂溃时间为160 s、浸煮温度为80℃、浸煮时间为180 s。在此基础上通过分析不同质量比牛肉丸的感官指标、出品率、质构、乳化能力以及成品微生物指标检测,确定了牛肉与小龙虾肉质量比为8∶2时,添加小龙虾肉的牛肉丸品质最佳,微生物指标符合国家相应标准要求。
On the basis of traditional meatball production technology, the quality of beef meatballs is improved by adding crayfish. Firstly, the key factors of processing technology are optimized by orthogonal experiment. Finally, the optimum mixing and kneading time is 160 s, the boiling temperature is 80 ℃ and the boiling time is 180 s. Based on the analysis of sensory indexes, yield, texture, emulsifying ability and microbial indexes of beef meatballs with different quality ratios, it is determined that when the ratio of beef to crayfish is 8∶2, the quality of beef meatballs with crayfish is the best, and the microbial indexes meet the corresponding national standards.
On the basis of traditional meatball production technology, the quality of beef meatballs is improved by adding crayfish. Firstly, the key factors of processing technology are optimized by orthogonal experiment. Finally, the optimum mixing and kneading time is 160 s, the boiling temperature is 80 ℃ and the boiling time is 180 s. Based on the analysis of sensory indexes, yield, texture, emulsifying ability and microbial indexes of beef meatballs with different quality ratios, it is determined that when the ratio of beef to crayfish is 8∶2, the quality of beef meatballs with crayfish is the best, and the microbial indexes meet the corresponding national standards.
引文
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[2]郑海云,陈中.香辛料提取物对潮汕牛肉丸感官品质和保鲜效果的影响[J].食品工业,2018,39(1):116-118.
[3]叶丹,雷激,刘刚.添加猪瘦肉对牛肉丸品质的影响[J].食品与发酵工业,2017,43(9):162-165.
[4]朱东阳,康壮丽,李玮,等.香酥牛肉丸工艺优化研究[J].肉类工业,2018(4):6-9,13.
[5]吕广英,吕鹏.芳香玫瑰牛肉丸的研制[J].肉类工业,2017(11):1-4.
[6]刘哲,张飞,罗爱平.Nisin、乳酸钠、壳聚糖复合保鲜药膳牛肉丸的配比优化[J].食品科技,2016,41(3):130-133.
[7]苏博,聂乾忠,石秀清.复配亲水胶体对牛肉丸品质特性的影响[J].食品与机械,2015,31(2):32-37.
[8]Sarah J P,Roland K,Henry J,et al.Beef production and ecosystem services in Canada's prairie provinces:a review[J].Agricultural Systems,2018,166:152-172.
[9]龙谭.牛肉丸感官品质改良研究[D].长沙:湖南农业大学,2014.
[10]于泓鹏,陈运生.罗非鱼酶解多肽的乳化性及乳化稳定性研究[J].中国食品添加剂,2015(2):94-99.
[11]邓丽,苗汉明.变性淀粉对鸡肉糜品质影响的研究[J].食品工业科技,2005(3):72-75.
[12]常海军,周文斌,余小领,等.超高压处理对牛肉主要理化品质的影响[J].食品科学,2013,34(7):16-19.