摘要
以鸡肝为原料加工鸡肝泥食品,研究了烘烤温度、烘烤时间和大豆分离蛋白添加量对产品品质的影响。在单因素试验基础上,通过正交试验、感官评定与质构评价确定出鸡肝泥食品的加工工艺最佳条件为烘烤温度70℃,烘烤时间45 min,大豆分离蛋白添加量3.5%。在该工艺参数下,产品咀嚼性值为3127.94 g/s,感官评分36分,综合得分33.64分,色泽均匀一致,香味浓郁,口感细腻,切片性好。
With chicken liver as the main raw material, the effects of baking temperature, baking time and soy protein isolate on the quality and flavor of chicken liver mud food were studied based on the single factor experiment, through the orthogonal test, the sensory evaluation and texture. The optimal formula was determined, baking temperature, baking time and soy protein isolate were 70 ℃, 45 min and 3.5%, respectively, under which the achieved chicken liver mud food had nice color, flavor, texture and chewiness, with chewiness, sensory scores and composite scores being of 3 127.94 g/s, 36 and 33.64.
出处
《食品工业》
北大核心
2017年第7期20-23,共4页
The Food Industry
基金
基金项目:肉鸡现代产业链关键技术集成研究与产业化示范(2016NZ0003-05)
关键词
鸡肝泥
工艺
质构
chicken liver mud
technique
texture
