紫甘薯肉丸的研制

Development of Purple Sweet Potato Starch Meatballs

以提取色素后的紫甘薯淀粉为原料,研究紫甘薯肉丸的最佳配方,选取紫甘薯淀粉添加量、大豆分离蛋白添加量、卡拉胶添加量3个影响因素进行正交试验。结果表明:2号肉30%、2:8碎肉25%、肥碎15%、食盐1.3%、味精0.3%、鸡蛋6%、鲜姜4%、鲜葱5%、磷酸盐0.4%、料酒0.5%、白胡椒0.1%、紫甘薯淀粉10%、大豆分离蛋白3%、卡拉胶0.4%为最佳配方。所制得的紫甘薯肉丸色泽漂亮,弹性和组织状态良好,口感细腻,咀嚼感强。

In this paper, purple sweet potato starch without pigment was used to develop a new type of meatball. The proportions of purple sweet potato starch, soybean protein isolate and carrageenan in meatballs were optimized by one-factor- at-a-time and orthogonal array design methods for achieving maximum sensory score of meatballs. The optimal meatball formula was determined to consist of 30% pork shoulder meat, 25% 2：8 pork mince, 15% fat pork mince, 1.3% salt, 0.3% MSG, 6% egg, 4% ginger, 5% scallion, 0.4% phosphate, 0.5% sake, 0.1% white pepper powder, 10% purple sweet potato starch, 3% soybean protein isolate and 0.4% carrageenan. The resulting meatballs revealed beautiful color, excellent elasticity and texture, exquisite mouthfeeling and high chewiness.