摘要
本实验从贡丸的配方和工艺两个方面对贡丸的品质进行了改良。整个实验过程的结果分析以感官评定为主,以质构仪分析和理化指标的分析为辅。对磷酸盐进行了复配,经实验证实,复合磷酸盐的最佳的配比为三聚磷酸钠:焦磷酸钠:六偏磷酸钠=2:2:1。对贡丸浆料的乳化时间做了研究,得出贡丸浆料最佳的乳化时间为12h。
The experiments were carried out on the quality improvement of the pork balls by the design of formula and processing process. The whole process of analysis mainly was performed according to the sensory evaluation results, supplemented by texture analysis and physiochemical indices. The experimental results confirmed that the best ratio of compound phosphates is 2：2：1 （sodium tripolyphosphate： sodium pyrophosphate： sodium hexametaphosphate）. The optimal emulsifying time of slurry for producing pork balls is 12 h.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第11期278-281,共4页
Food Science
关键词
贡丸
复合磷酸盐
乳化时间
质构分析
pork balls
compound phosphates
emulsifying time
texture analysis
