包心羊肉丸的制作工艺研究

Study on the Process of Stuffed Mutton Meatballs

文章对包心羊肉丸最佳配方与工艺进行研究,确定其汤汁的配方。利用单因素实验与正交实验方法对包心羊肉丸丸皮的制作工艺进行优化,确定果胶、白砂糖、魔芋粉的最佳添加量分别为0.25%、5%、3%时,所得产品肉质紧实滋润、富有弹性、滋味浓郁。质构测定结果表明,该产品柔脆有弹性、口感嫩滑、易咀嚼;理化检验结果和微生物测定结果表明,该产品可安全食用。

In this paper,the best formula and technology of stuffed mutton meatballs were studied,and the formula of its soup is determined.By using single factor experiment and orthogonal experiment,the processing technology of stuffed mutton meatballs wrapper was optimized.When the optimal amount of pectin,sugar and konjac powder was 0.25%,5% and 3%,respectively,the quality of the product was compact,moist,elastic and rich in flavor.The results of texture analysis showed that the product was soft,crisp,elastic,tender and chewable.The results of physicochemical test and microbiological test show that the product is safe.