摘要
研究加工工艺参数对猪肉丸感官和质构特性的影响,优化猪肉丸的加工工艺参数。采用感官评定和质构分析法,探讨斩拌时间、淀粉添加量、食盐添加量、冰水添加量对猪肉丸感官和质构特性的影响,并采用正交试验优化了工艺参数。结果表明:淀粉添加量对猪肉丸的感官评价影响最大,其次是冰水添加量、食盐添加量、斩拌时间。最终确定加工条件为:斩拌时间19min,淀粉添加量6.45%,食盐添加量1.96%,冰水添加量25.81%。
The effect of processing technology parameters on the sensory anti texture cnaractensucs of pork balls was studied and the processing technology parameters of pork balls were optimized. The sen- sory evaluation and texture analysis were adopted, the effects of cutting and mixing time, the adding a- mount of starch, the adding amount of salt and the adding amount of ice water on the sensory and texture characteristics of pork balls were studied, and the technology parameters were optimized through orthogonal experiment. The results showed： the adding amount of starch had the most influence on sensory eval
出处
《肉类工业》
2017年第9期1-6,共6页
Meat Industry
基金
厦门市科技计划项目(3502Z20161010)
关键词
猪肉丸
工艺参数
质构
感官
pork balls
technology parameter
texture
sensory
