摘要
为了提高川明参在烹饪中的运用,在传统鸡肉丸的配方和烹饪工艺的基础上,以川明参粉添加量、用水量、淀粉添加量和煮制温度为响应因素,以感官评价为响应值,利用Box-Behnken响应面法确定了鸡肉丸的最佳烹饪工艺条件。结果表明,川明参药膳鸡肉丸的最佳烹饪工艺条件是每100g鸡肉添加川明参粉8.4g、水29.6g、淀粉13.8g、煮制温度82℃。
In order to improve the application of Chuanminshen in cooking, based on the recipes and cooking process of traditional chicken meatball, with Chuanminshen flour, water, starch content and cooking temperature used as the response factors and sensory evaluation as response value, the response surface method of Box-Behnken was used to optimize the cooking process conditions of chicken meatball. The results showed that the best cooking conditions of Chuanminshen herbal chicken meatball was every 100 g chicken added Chuanminshen powder 8.4 g, water 29.6 g, starch 13.8 g and at 82 ℃ of cooking temperature.
出处
《食品工业》
CAS
北大核心
2014年第11期167-171,共5页
The Food Industry
基金
四川旅游学院校级科研基金项目(13STUZ01)
关键词
川明参
响应面法
鸡肉
烹饪
Chuanminshen
response surface method
chicken
cooking
