自热米饭中米饭配菜香菇猪肉丸的研究

Study on Self-heating Rice with Mushroom and Pork Balls

随着生活节奏的加快,自热食品在网络走红,为广大消费者的生活提供了方便,在这些方便食品中,方便米饭既具备便利的特点,又能满足人们的营养需求以及饮食习惯,拥有广阔的市场前景,但是有关自热米饭配菜的研究却鲜少有人涉猎。为了丰富自热食品的配菜种类,采用单因素试验和正交试验设计,结合感官评价确定自热米饭配菜香菇猪肉丸的最佳配方。结果表明:当产品原料配比为大豆分离蛋白3%、水25%、香菇10%、食用玉米淀粉22%、猪肉的肥瘦比3∶7、W_(,魔芋胶)∶W_(黄原胶)∶W_(卡拉胶)=1.3∶0.8∶0.3时,香菇猪肉丸的风味最佳。

With the acceleration of the pace of life,self-heating food has become popular on the Internet,providing convenience for the lives of consumers.Among these convenience foods,instant rice not only has the characteristics of convenience,but also meets people’s nutritional needs and eating habits.Broad market prospects,but research on self-heating rice garnishes is rarely studied.In order to enrich the types of side dishes of self-heating food,single factor experiment and orthogonal experiment design are be adopted,combined with sensory evaluation to determine the best formula of self-heating rice side dishes and mushroom pork balls.The results of the study show that when the raw material ratio of the product is 3%soy protein isolate,25%water,10%shiitake mushrooms,22%edible corn starch,the fat to lean ratio of pork of 3∶7,and W_(konjjac gum)∶W_(xanthan gum)∶W_(carragcenan)=1.3∶0.8∶0.3,the flavor of mushroom pork balls is the best.