复合膳食纤维保健猪肉饼的研究

Study on Compound Dietary Fiber Health Pork Patties

通过单因素试验和正交试验,研究大豆膳食纤维、LC200膳食纤维、L600膳食纤维复合对猪肉饼品质的影响。将3种膳食纤维以一定的脂肪替代比分别添加到猪肉饼中,通过解冻损失、煎制损失、水分活度、质构(断裂力)等检测指标的测定,并结合感官评分,筛选出每种膳食纤维的适合添加比例。再利用正交试验方法优化出3种膳食纤维的最适配比。结果表明,3种膳食纤维的最适复合比例为:大豆膳食纤维15%,LC200膳食6%,L600膳食4%。经验证得出,在此配比下加工的复合膳食纤猪肉饼具有很好的质构、感官评分,与对照组很接近,猪肉饼的保水能力提高16.7%,猪肉饼的脂肪的添加量减少25%。研究结果为功能型肉饼的开发提供可靠的数据和依据。

Single factor experiment and orthogonal experiment were used to study the effects of concentrations of soybean dietary fiber, LC200 dietary fiber, L600 dietary fiber on the quality of pork patties. Three kinds of dietary fiber separately instead of part of fat were added to the pork patties, thawing loss, pan-fried loss, water activity, texture（fracture） and sensory evaluation were used as evaluation indexes to select the suitable proportion of each of the dietary fiber to instead of fat. On the basis of single-factor experiment, the orthogonal surface experiment was used to optimize the optimal proportion of three kinds of dietary fiber. The results showed that the optimum ratios of three kinds of dietary fiber were 15% soybean dietary fiber, 6% LC200 dietary fiber, and 4% L600 dietary fiber. Through the validation test showed under this condition, the pork patties took on good texture, high sensory evaluation scores as well those for the control, water retention increased by 16.7%, and fat content decreased by 25%. The reliable data and basis for the development of functional meat patties were provided.