摘要
影响水汆丸子品质的因素有馅料中淀粉的含量,拌馅料时的加水量以及蛋清的量,本文在单因素试验的基础上,采用正交试验设计,对上述3个影响因素进行了综合试验,得出猪肉水汆丸子的最佳配方为:淀粉添加量25%、蛋清添加量10%、水添加量为20%。
The amount of corn starch and the addition of water and whey protein were studied in order to determine the effect of those factors on the qualities of pork meatballs. On the basis of single factor, orthogonal tests were designed to obtain the optimum parameters. The optimum conditions were as follows： the concentration of corn stach 25 %, the addtion of whey protein 10 %, and the water 20 %. The results indicated that conditions of pork meatballs would be applied value in the food industry and the family food-cooking.
出处
《食品研究与开发》
CAS
北大核心
2014年第14期66-69,共4页
Food Research and Development
关键词
水汆丸子
玉米淀粉
蛋清
water-boiled meatball
corn starch
whey protein
