速冻型肉糕专用淀粉配比研究

Study on exclusive starch proportion of quick-freezing meat loaf

将绿豆淀粉、红薯淀粉、木薯变性淀粉在速冻型肉糕生产中进行应用,并测定制品的性质,包括感官检验、仪器分析、蒸煮损失的测定和保水性的测定,并对感官综合得分、蒸煮损失率和保水率分别运用单纯形格子设计试验方法得出最适于在速冻型肉糕生产中应用的最佳专用淀粉配比为:23%绿豆淀粉、23%红薯淀粉、54%木薯变性淀粉。之后对分别得到的结论进行讨论,最后通过感官测定和仪器测定验证结论。

Mung bean starch, sweet potato starch and cassava modified starch were applied in the quick - freezing meat loaf. The character of the products was determined, including the sensory test, in- strumental analyses, cooking lost and water retention. Through application the simplex - lattice experiment on comprehensive sensory score, cooking loss rate and water retention rate, the optimum proportion of ex- clusive starch on the quick - freezing meat loaf production was obtained. The result showed that mung bean starch 23%, sweet potato starch 23% and cassava modified starch 54%. The conclusion was discussed and verified by sensory test and instrumental test.