蔬菜羊肉丸的工艺优化及质构分析
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摘要
以羊肉为原料,探究不同的蔬菜(四季豆、胡萝卜)和辅料的添加量对羊肉丸的品质影响。在单因素实验的基础上,选取对实验结果影响较大的四个因素设计正交试验,以感官评价为指标,综合考察四个因素对蔬菜羊肉丸的品质影响,筛选出蔬菜羊肉丸的最佳工艺。且对最佳工艺制作的蔬菜羊肉丸制品质构检测结果进行分析。结果表明,蔬菜羊肉丸的最佳配比为:羊肉30g、蔬菜30%、食盐2%、淀粉15%、水2%、蔬菜配比为1∶1。蔬菜羊肉丸制品硬度为29.18g,弹性为8.00mm,胶着性为16.88g,咀嚼性为1.40mJ,粘性为0.54mJ时该产品的硬度和弹性较低,咀嚼性较低,恢复形变慢,胶着性好,产品不易出现散肉现象。
Mutton was used as raw material, and the effect of adding amount of different vegetables(kidney beans, carrots) and auxiliary materials on the quality of mutton meatballs was explored. On the basis of the single factor experiment, four factors that had a greater impact on the experimental results were selected, and orthogonal experiments were designed, and sensory evaluation was used as an indicator, and the effect of four factors on the quality of vegetable mutton meatballs was comprehensively investigated, and the optimum technology of vegetable mutton meatballs was screened out. And the texture detection results of the vegetable mutton meatballs produced by the optimum process were analyzed. The results showed that the optimum ratio of vegetable mutton meatballs was as follows: mutton 30 g, vegetables 30%, salt 2%, starch 15%, water 2%, and vegetable ratio 1∶1. When the vegetable mutton meatballs had a hardness of 29.18 g, an elasticity of 8.00 mm, a adhesiveness of 16.88 g, a chewiness of 1.40 mJ, a viscosity of 0.54 mJ, the hardness and elasticity of the product were lower, and the chewiness was lower, and the recovery was slower, and the adhesiveness was good, and the product was not prone to loose meat phenomenon.
Mutton was used as raw material, and the effect of adding amount of different vegetables(kidney beans, carrots) and auxiliary materials on the quality of mutton meatballs was explored. On the basis of the single factor experiment, four factors that had a greater impact on the experimental results were selected, and orthogonal experiments were designed, and sensory evaluation was used as an indicator, and the effect of four factors on the quality of vegetable mutton meatballs was comprehensively investigated, and the optimum technology of vegetable mutton meatballs was screened out. And the texture detection results of the vegetable mutton meatballs produced by the optimum process were analyzed. The results showed that the optimum ratio of vegetable mutton meatballs was as follows: mutton 30 g, vegetables 30%, salt 2%, starch 15%, water 2%, and vegetable ratio 1∶1. When the vegetable mutton meatballs had a hardness of 29.18 g, an elasticity of 8.00 mm, a adhesiveness of 16.88 g, a chewiness of 1.40 mJ, a viscosity of 0.54 mJ, the hardness and elasticity of the product were lower, and the chewiness was lower, and the recovery was slower, and the adhesiveness was good, and the product was not prone to loose meat phenomenon.
引文
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16 Gulen Yildiz Turp.Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour[J].Meat Science,2016,(121):40-46
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20 赵勇娟,周书洪,甑润英等.蔬菜添加方式和添加量对鱼蔬菜饼品质的影响[J].科学养鱼,2014,31(1):75-78
21 S Y Hsu,Lung-Yueh Sun.Effects of salt,phosphates,potassium sorbate and sodium erythorbate on qualities of emulsified meatballth[J].Journal of Food Engineering,2006,73(3):246-252
22 Lamkey J W,Mandigo RW,Calkins CR,et al.Effect of salt and phos-phate on the texture and color stability of restructured beef steaks[J].Journal of Food Science,2006(4):873-875
23 郭玲玲,于志超,孙霖等.马齿苋苹果牛肉丸的研制[J].肉类工业,2018,(1):13-14,18
24 孙京新,雷甜甜,丁翠云等.不同配方对鸡肉丸品质的影响[J].肉类研究,2009,(3):30-33
25 徐晶,刘丽颖.不同添加成分对肉丸品质的影响[J].肉类研究,2005,(11):48-50
26 唐道邦,张友胜,温靖.不同添加物对复合鱼肉丸质量的影响[J].肉类工业,2006,(11):37-39
27 曹竑,张盛贵,王爱国等.风味羊肉丸加工工艺及其质量标准研究[J].西北民族大学学报(自然科学版),2006,27(1):53-58
28 S Y Hsu,S H Yu.Effects of phosphate,water,fat and salt on qualities of low-fat emulsified meatball[J].Journal of Food Engineering,1999,39(2):123-130
2 韦婕妤,唐善虎,杨琪.不同热加工方法对羊肉制品体外模拟可消化性研究[J].食品科技,2018,43(12):125-130
3 黄宇斐,乔勇进,毛新元等.红烧山羊肉的加工工艺技术研究[J].农产品加工,2017,(2):29-30,34
4 吴素萍.木糖醇南瓜羊肉丸工艺条件的研究[J].食品研究与开发,2009,30(2):61-64
5 陈学红,戴晓娟,马利华等.羊肉香肠加工研究进展[J].肉类研究,2018,32(3):56-60
6 韦婕妤,唐善虎,杨琪.不同热加工方法对羊肉制品体外模拟可消化性研究[J].食品科技,2018,43(12):125-130
7 李云波,杜素娟,李明雨等.蛙肉丸子调味配方优化研究[J].食品研究与开发,2018,39(9):71-75
8 方媛媛,刘帅,聂乾忠.功能性添加物对宁乡花猪肉丸质构的影响研究[J].食品研究与开发,2016,37(18):114-119
9 周亚军,苏丹,贺连彬等.果蔬复合重组冷冻肉丸工艺优化与特征性研究[J].食品科学,2010,31(z1):96-100
10 王利斌,林晨,罗海波等.预冷时机对四季豆和豇豆品质和生理生化特性的影响[J].食品科学,2018,39(9):232-238
11 黄丽,刘旭光,林丹琼等.百香果胡萝卜复合型酸奶的研制[J].农产品加工,2018,(24):30-33,36
12 陈红,崔海月,李玉扩等.香菇胡萝卜汁牛肉丸的研制[J].食品科技,2013,(3):116-119
13 叶丹,雷激,刘刚等.发酵麸皮对猪肉糜及肉丸性质的影响[J].食品科技,2017,42(8):142-147
14 郭新海,刘庆华,李英.肉丸的制作工艺及其注意的问题[J].肉类工业,2005,(3):12-14
15 吉建邦,谢辉,曾建华等.番木瓜肉丸的制作工艺[J].农产品加工,2005,(4):49-50
16 Gulen Yildiz Turp.Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour[J].Meat Science,2016,(121):40-46
17 殷俊,梅灿辉,陈斌等.肉丸品质的质构与感官分析[J].现代食品科技,2011,27(1):50-55
18 Jin-Wong Choi,So-Hee Kim,Saehun Mun,et al.Optimizing the Replacement of Pork Fat with Fractionated Barley Flour Paste in Reduced-fat Sausage[J].Food Sci.Biotechnol,2011,20(3):687-694
19 唐善虎,许富荣,陆璐等.花生、脂肪和淀粉添加量对香肠感官评价和质构的影响[J].食品科学,2008,29(9):273-276
20 赵勇娟,周书洪,甑润英等.蔬菜添加方式和添加量对鱼蔬菜饼品质的影响[J].科学养鱼,2014,31(1):75-78
21 S Y Hsu,Lung-Yueh Sun.Effects of salt,phosphates,potassium sorbate and sodium erythorbate on qualities of emulsified meatballth[J].Journal of Food Engineering,2006,73(3):246-252
22 Lamkey J W,Mandigo RW,Calkins CR,et al.Effect of salt and phos-phate on the texture and color stability of restructured beef steaks[J].Journal of Food Science,2006(4):873-875
23 郭玲玲,于志超,孙霖等.马齿苋苹果牛肉丸的研制[J].肉类工业,2018,(1):13-14,18
24 孙京新,雷甜甜,丁翠云等.不同配方对鸡肉丸品质的影响[J].肉类研究,2009,(3):30-33
25 徐晶,刘丽颖.不同添加成分对肉丸品质的影响[J].肉类研究,2005,(11):48-50
26 唐道邦,张友胜,温靖.不同添加物对复合鱼肉丸质量的影响[J].肉类工业,2006,(11):37-39
27 曹竑,张盛贵,王爱国等.风味羊肉丸加工工艺及其质量标准研究[J].西北民族大学学报(自然科学版),2006,27(1):53-58
28 S Y Hsu,S H Yu.Effects of phosphate,water,fat and salt on qualities of low-fat emulsified meatball[J].Journal of Food Engineering,1999,39(2):123-130