香辣鸡肉饼配方的优化
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摘要
为快餐行业提供生产的一种鸡肉产品,以鸡胸肉、猪肥膘为原料,以玉米淀粉、鸡蛋蛋白粉、卡拉胶、复合磷酸盐、冰水为主要辅料,通过单因素和正交试验,并以感官评价和产品出品率为指标,确定了香辣鸡肉饼产品最优配方。结果表明:鸡肉∶猪肥膘为4∶1,冰水35%,玉米淀粉7%,鸡蛋蛋白粉2%,卡拉胶0.4%,复合磷酸盐0.4%,可以得到咸淡适中、色泽均匀、滋味浓郁的香辣鸡肉饼。此产品水分含量61.4%、蛋白质含量14.2%、脂肪含量16.5%,感官评分90.15,出品率达到114%。
A chicken product was produced for the fast food industry, and chicken breast and pig fat were used as raw materials, and corn starch, egg protein powder, carrageenan, compound phosphate and ice water were used as main excipients, and single factor and orthogonal experiment were used, and sensory evaluation and product yield were used as indicators, and the optimum formula of spicy chicken patties was determined. The results showed that the ratio of chicken and pig fat was 4∶1, and ice water was 35%, and corn starch was 7%, and egg protein powder was 2%, and carrageenan was 0.4%, and compound phosphate was 0.4%, and the spicy chicken patties with moderate saltiness, uniform color and rich flavor could be obtained. The moisture content of the product was 61.4%, and protein content was 14.2%, and fat content was 16.5%, and sensory score was 90.15, and yield rate was 114%.
A chicken product was produced for the fast food industry, and chicken breast and pig fat were used as raw materials, and corn starch, egg protein powder, carrageenan, compound phosphate and ice water were used as main excipients, and single factor and orthogonal experiment were used, and sensory evaluation and product yield were used as indicators, and the optimum formula of spicy chicken patties was determined. The results showed that the ratio of chicken and pig fat was 4∶1, and ice water was 35%, and corn starch was 7%, and egg protein powder was 2%, and carrageenan was 0.4%, and compound phosphate was 0.4%, and the spicy chicken patties with moderate saltiness, uniform color and rich flavor could be obtained. The moisture content of the product was 61.4%, and protein content was 14.2%, and fat content was 16.5%, and sensory score was 90.15, and yield rate was 114%.
引文
1 张根生,沈春燕,郑佳.速冻鸡肉丸的研制[J].食品科学,2007,28(10):645-649
2 Scott L W ,Dunn J K ,Pownall H J ,et al.Effects of beef and chicken consumption on plasma lipid levels in hypercholesterolemic men[J].Archives of Internal Medicine,1994,154(11):1261-1267
3 刘雪,刘娇,周鹏等.冰鲜鸡肉品质及其货架期的研究进展与展望[J].现代食品科技,2017,33(3):328-340
4 梁广斌,宋保军,程战芬.当前我国肉鸡产业现状、面临机遇、挑战及发展对策[J].河南畜牧兽医(市场版),2013,34(3):13-15
5 姚雪.我国鸡肉产品国际竞争力及其影响因素研究[D].南京:南京农业大学硕士学位论文,2015.
6 Shane S M,Lyons T P,Jacques K A,et al.The world broiler industry:a perspective on the future.[M].2006:52-59
7 张晶.美国肉鸡业价值链对我国的启示[J].江苏农业科学,2012,40(2):353-355
8 李煜,谢亮生,王小乔等.鸡肉汉堡的生产工艺及研究[J].农产品加工(创新版),2012,(8):66-69
9 郑海波,朱金鹏,李先保等.高压和食盐对鸡肉肠品质特性的影响[J].食品科学,2018,39(21):109-115
10 余爱农,宋新建,刘应煊.烟熏腊鸡肉的挥发性化学成分[J].精细化工,2005,(2):123-126
11 姜化彬,李文钊,王绍顺等.鸡腿在油炸过程中的品质变化规律研究[J].食品研究与开发,2017,38(11):17-20,157
12 刘登勇,刘欢,张庆永等.扒鸡卤汤反复煮制过程中主要非盐呈味物质的累积效应[J].食品工业科技,2018,39(19):64-69,75
13 朱会芳,谷广烨,周玉玲等.膳食纤维保健鸡肉饼的研究与开发[J].肉类研究,2005,(11):37-39
14 张根生,池天奇,王芮等.鸡肉饼低温贮藏中品质变化研究[J].中国调味品,2018,(3):18-22
15 赵知微,曾茂茂,何志勇等.大豆分离蛋白添加方式对素食汉堡肉饼品质的影响[J].食品工业科技,2013,(18):266-268,274
16 郝娟,丁武.大豆分离蛋白、淀粉、卡拉胶对鸡肉肠硬度的影响[J].食品研究与开发,2011,(11):55-58
2 Scott L W ,Dunn J K ,Pownall H J ,et al.Effects of beef and chicken consumption on plasma lipid levels in hypercholesterolemic men[J].Archives of Internal Medicine,1994,154(11):1261-1267
3 刘雪,刘娇,周鹏等.冰鲜鸡肉品质及其货架期的研究进展与展望[J].现代食品科技,2017,33(3):328-340
4 梁广斌,宋保军,程战芬.当前我国肉鸡产业现状、面临机遇、挑战及发展对策[J].河南畜牧兽医(市场版),2013,34(3):13-15
5 姚雪.我国鸡肉产品国际竞争力及其影响因素研究[D].南京:南京农业大学硕士学位论文,2015.
6 Shane S M,Lyons T P,Jacques K A,et al.The world broiler industry:a perspective on the future.[M].2006:52-59
7 张晶.美国肉鸡业价值链对我国的启示[J].江苏农业科学,2012,40(2):353-355
8 李煜,谢亮生,王小乔等.鸡肉汉堡的生产工艺及研究[J].农产品加工(创新版),2012,(8):66-69
9 郑海波,朱金鹏,李先保等.高压和食盐对鸡肉肠品质特性的影响[J].食品科学,2018,39(21):109-115
10 余爱农,宋新建,刘应煊.烟熏腊鸡肉的挥发性化学成分[J].精细化工,2005,(2):123-126
11 姜化彬,李文钊,王绍顺等.鸡腿在油炸过程中的品质变化规律研究[J].食品研究与开发,2017,38(11):17-20,157
12 刘登勇,刘欢,张庆永等.扒鸡卤汤反复煮制过程中主要非盐呈味物质的累积效应[J].食品工业科技,2018,39(19):64-69,75
13 朱会芳,谷广烨,周玉玲等.膳食纤维保健鸡肉饼的研究与开发[J].肉类研究,2005,(11):37-39
14 张根生,池天奇,王芮等.鸡肉饼低温贮藏中品质变化研究[J].中国调味品,2018,(3):18-22
15 赵知微,曾茂茂,何志勇等.大豆分离蛋白添加方式对素食汉堡肉饼品质的影响[J].食品工业科技,2013,(18):266-268,274
16 郝娟,丁武.大豆分离蛋白、淀粉、卡拉胶对鸡肉肠硬度的影响[J].食品研究与开发,2011,(11):55-58