即食小麦纤维肉丸工艺研究

Study on the technology of instant meatballs withwheat fiber

主要研究小麦纤维、大豆分离蛋白、食盐、白糖的添加量对即食小麦纤维肉丸感官评分的影响。结果表明,即食小麦纤维肉丸工艺最优组合条件为:食盐的添加量2%,白糖的添加量1.5%,大豆分离蛋白的添加量6%,小麦纤维的添加量3%。在此最优组合下进行验证试验感官评分为91.3。在此条件下,即食小麦纤维肉丸具有优良的品质。

The effect of addition amount of wheat fiber,soy protein isolate,salt and sugar on the sensory score of instant meatballs withwheat fiber was studied.The results showed that the optimumcombination condition of technology ofinstant meatballs withwheat fiber was as follows:the addition amount of salt was 2%,and the addition amount of sugar was 1.5%,andthe addition amount of soy protein isolate was 6%,andthe addition amount of wheat fiber was 3%.The sensory score of the verification test under the optimum combination was 91.3.Under this conditions,instant meatballs withwheat fiber had excellent quality.