摘要
以猪肉、芹菜和淀粉为基础原料,制作芹菜猪肉丸。在正交实验基础上,运用模糊综合评判法对芹菜猪肉丸进行感官品质综合评判,结果表明:芹菜猪肉丸的最佳配比(质量分数)为脂肪20%、淀粉20%、芹菜汁60%、卡拉胶1.5%,该配比下芹菜猪肉丸的感官评定得分为4.79,感官品质为优,属于Ⅰ级。
In this manuscript,the porkballs were produced with meat,celery and starch as raw material,The process parameters of porkballs were optimized through orthogonal tests combining with fuzzy mathematics method.The results showed that the optimum proportions of celery meatballs were fat 20％,starch 20％,celery juice 60％ and carrageenan 1.5％.The score of celery meatballs was 4.79 with this formula,and the sensory quality was excellent,which belonged to grade Ⅰ.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2014年第9期952-956,共5页
Journal of Food Science and Biotechnology
基金
国家级大学生创新创业基金项目(201211305006)
安徽省大学生创新创业基金项目(AH201311305078)
蚌埠学院2013年度教师指导学生参与教师科研基金项目(2013xsky12)
关键词
芹菜汁
猪肉丸
感官模糊评定
celery juice
meatballs
sensory evaluation and fuzzy mathematics method
