香辣果蔬鸡肉丸子串加工工艺研究

Study on processing technology of spicy fruit and vegetable chicken meatball

试验以鸡肉丸子为研究对象,通过添加不同比例的混合果蔬,采用感官评定法,测定混合果蔬添加量对果蔬鸡肉丸子品质的影响。实验结果表明:当果蔬丸子基本配方确定时,混合果蔬比例﹙炒熟黑芝麻∶花生碎∶新鲜红辣椒碎﹚为为0.5∶6∶1.5,辣度适中,产品硬度随添加量增加而增加,光滑性,致密性,内聚性随之减小。另外,混合果蔬添加量为8%时,外观及适口性最佳。

Chicken meatball was taken as the research object. Through adding different proportions of mixed fruit and vegetable into the meatball, the effect of mixed fruit and vegetable addition on chicken meatball was determined by sensory evaluation. The result showed that when the basic formula of fruit and vegetable meatball determined, the proportion of mixed fruit and vegetable （fry black sesame： crushed peanut： new red pepper） was 0. 5： 6： 1.5, the product was moderate degree. Product hardness was increased with the increase of adding amount, while the smoothness, compactness, cohesiveness was decreased. In addition, when the addition of mixed fruit and vegetable was 8% , the appearance and palatability was the best.