摘要
在传统肉丸生产工艺的基础上,添加了香菇和胡萝卜汁,采用正交试验和感官评价方法,对香菇胡萝卜汁牛肉丸的品质进行研究。结果表明,最佳的配方为每100g牛肉添加香菇20g、胡萝卜汁50mL、淀粉20g、大豆分离蛋白6g。
On the basis of traditional processing technique of meatballs, the Lentinus edodes and carrot juice are added and the orthogonal test and sensory evaluation methods are taken to study the quality of Lentinus edodes-carrot juice-beef meatballs. The result shows that the optimal ingredient consists of 100 g beef, 20 g Lentinus edodes, 50 mL carrot juice, 20 g starch, 6 g isolated soy protein.
出处
《食品科技》
CAS
北大核心
2013年第3期116-119,共4页
Food Science and Technology
基金
国家"863"计划项目(2011AA100805)
关键词
牛肉丸
香菇
胡萝卜汁
感官评定
beef meatballs
Lentinus edodes
carrot juice
sensory evaluation
