油炸豆腐肉丸的加工工艺研究

Study on processing technology of fried tofu meatballs

以豆腐肉丸为研究对象,研究不同油炸工艺对豆腐肉丸的品质影响。在进行单因素实验的前提下,选取对实验结果影响较大的四个因素,结合正交设计方法,以感官评价、质构分析和风味分析为指标,综合考察四种因素对油炸豆腐肉丸品质的影响,进而筛选出油炸豆腐肉丸的最佳工艺。结果表明,油炸豆腐肉丸最佳工艺参数为:豆腐与肉的质量比为50∶20(g/g),肉丸质量为15g,油炸温度为165℃,油炸时间为4min,以此最佳工艺参数组合制备的油炸豆腐肉丸外酥里嫩,香气浓郁,色泽金黄。

Tofu meatballs were taken as research object, and the effect of different frying technology on the quality of tofu meatballs was studied. By the premise of single factor experiment, four factors which had great influence on the experimental results were selected, and the orthogonal design method was combined. Sensory evaluation, texture analysis and flavor analysis were taken as indexes. The effects of four factors on the quality of fried tofu meatballs were comprehensively investigated. The optimum technology of fried tofu meatballs was screened out. The results showed that the optimum technological parameters of fried tofu meatballs were as follows： the mass ratio of tofu to meat was 50： 20（g/g） , and the mass of meatball was 15 g, and the frying temperature was 165℃, and the frying time was 4 min. The fried tofu meatball prepared by the combination of the optimum technological parameters was crispy outside and tender inside, and it had rich aroma and golden color.