摘要
以猪肉为原料,通过单因素和正交试验,结合模糊数学感官评价方法,研究猪肉丸的加工工艺。结果表明,产品的最佳配方:食盐2.0%,脂肪10%,混合磷酸盐0.3%,卡拉胶0.7%。该工艺条件下,产品的蒸煮产率为75.9%。
In this experiment,processing technology of pork meatballs was optimized by single factor and orthogonal tests,combining with sensory evaluation method of fuzzy mathematics.Results showed that,the optimal formula was that salt 2.0%,fat 10%,mixed phosphate 0.3%,carrageenan 0.7% and the cooking yield was 75.9%.
出处
《食品与机械》
CSCD
北大核心
2011年第6期249-253,共5页
Food and Machinery
基金
河南省科技厅重点科技攻关项目(编号:102102210195)
关键词
猪肉丸
模糊数学
加工工艺
pork meatballs
fuzzy mathematics
processing technology
