烘烤胡萝卜猪肉丸加工工艺研究
|
摘要
对影响烘烤猪肉肉丸品质的主要原辅料因素进行实验研究,在传统配方基础上,通过正交试验设计,运用感观评价和质构评价主要原料与成品品质的关系,初步确定制作烘烤猪肉丸的基本配方,研究淀粉添加量、胡萝卜添加量、烘烤温度以及冷藏后对猪肉丸品质的影响。结果表明,猪肉丸的最佳工艺条件为:淀粉添加量为4%,胡萝卜添加量为10%,烘烤温度为200℃,其中影响猪肉丸品质的显著因素是淀粉的添加量。
The main raw materials and auxiliary factors affecting the quality of roasted pork meatball were studied by experiment. On the basis of traditional formula, orthogonal experiment was designed, and sensory and texture were applied, and the relationship between main raw materials and quality of finished products was evaluated, and the basic formula for making roasted pork meatball was initially determined. The effects of addition amount of starch, the addition amount of carrot, the baking temperature and cold storage on the quality of pork meatball were studied. The results showed that the optimum technological conditions of pork meatball were as follows: the addition amount of starch was 4%, and the addition amount of carrot was 10%, and the baking temperature was 200°C. The significant factor affecting the quality of pork meatball was the addition amount of starch.
The main raw materials and auxiliary factors affecting the quality of roasted pork meatball were studied by experiment. On the basis of traditional formula, orthogonal experiment was designed, and sensory and texture were applied, and the relationship between main raw materials and quality of finished products was evaluated, and the basic formula for making roasted pork meatball was initially determined. The effects of addition amount of starch, the addition amount of carrot, the baking temperature and cold storage on the quality of pork meatball were studied. The results showed that the optimum technological conditions of pork meatball were as follows: the addition amount of starch was 4%, and the addition amount of carrot was 10%, and the baking temperature was 200°C. The significant factor affecting the quality of pork meatball was the addition amount of starch.
引文
1 夏水文.肉制品加工原理与技术[M].北京:化学工业出版社,2003.
2 刘伯钧.肉品加工中的烘烤[J].肉类工业,2003,267(7):5-6
3 刘焱,马美湖,樊志坚等.特制牛肉丸生产技术研究[J].肉类研究,2000,(1):25-26,13
4 李碧晴,余坚勇,盛东飚等.大豆组织蛋白在猪肉丸中的应用[J].肉类研究,2001,(4):33-35
5 王淑芬,何启伟,刘贤娴.胡萝卜[M].北京:中国农业大学出版社,2005.
6 岳晓禹,安晓兵.烧烤肉制品配方和工艺[M].北京:化学工业出版社,2008.
7 王玉田.肉制品加工技术[M].北京:中国环境科学出版社,2006.
8 宾冬梅,刘军.胡萝卜豪猪肉丸子的开发研制[J].食品工业科技,2007,(7):115-117
9 张建.基于TPA测试的蔬菜猪肉丸质地特性研究[J].肉类研究,2009,(12):23-27
10 Malcolm C Bourne Texture rofile analysis[J] Food Technology,1978,32(7):62-66,72
11 孙彩玲,田纪春,张永祥.TPA质构分析模式在食品研究中应用[J].实验科学与技术,2007,5(2):1-4
2 刘伯钧.肉品加工中的烘烤[J].肉类工业,2003,267(7):5-6
3 刘焱,马美湖,樊志坚等.特制牛肉丸生产技术研究[J].肉类研究,2000,(1):25-26,13
4 李碧晴,余坚勇,盛东飚等.大豆组织蛋白在猪肉丸中的应用[J].肉类研究,2001,(4):33-35
5 王淑芬,何启伟,刘贤娴.胡萝卜[M].北京:中国农业大学出版社,2005.
6 岳晓禹,安晓兵.烧烤肉制品配方和工艺[M].北京:化学工业出版社,2008.
7 王玉田.肉制品加工技术[M].北京:中国环境科学出版社,2006.
8 宾冬梅,刘军.胡萝卜豪猪肉丸子的开发研制[J].食品工业科技,2007,(7):115-117
9 张建.基于TPA测试的蔬菜猪肉丸质地特性研究[J].肉类研究,2009,(12):23-27
10 Malcolm C Bourne Texture rofile analysis[J] Food Technology,1978,32(7):62-66,72
11 孙彩玲,田纪春,张永祥.TPA质构分析模式在食品研究中应用[J].实验科学与技术,2007,5(2):1-4