摘要
研究山药、鸭皮、κ-卡拉胶等添加量,以及加热方式等工艺参数对鸭肉丸的硬度、弹性、咀嚼性和白度的影响。结果表明,影响山药鸭肉丸品质主次因素为:κ-卡拉胶>鸭皮>山药粉>加热方式;最优方案为:鸭皮10%、山药粉15%、κ-卡拉胶0.25%,先70℃加热25min后85℃加热20min的两段式加热。
Effects of addition amount of yam powder, duck skin and κ-konjac gum, and heating style on hardness, elasticity, chewiness and brightness of duck meatballs were investigated. The effect on quality characteristics of duck meatballs from strong to weak was κ-konjac gum, duck skin, yam powder and heating style. The optimal strategy for preparing duck meatballs was 10 % duck skin, 15 % yam powder, 0.25 % κ-konjac gum and sequential heating style with an initial temperature at 70 ℃ for 25 min and a final temperature at 85 ℃ for 20 min.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第23期79-82,共4页
Food Science
基金
合肥工业大学大学生创新性实验计划项目(2008cxsy081)
安徽省科技攻关项目(08010301080)
关键词
鸭肉丸
山药
白度
硬度
弹性
咀嚼性
duck meatball
yam powder
brightness
hardness
elasticity
chewiness
