速冻莲藕鸡肉丸子的研制

Development of quick-frozen lotus root chicken meatballs

以冷冻鸡胸肉和新鲜莲藕作为原料,研制速冻莲藕鸡肉丸子。通过单因素实验确定莲藕、冰水、大豆分离蛋白、玉米淀粉、复合磷酸盐、卡拉胶的最佳添加量;通过正交试验,确定速冻莲藕鸡肉丸子的最佳工艺配方;采用感官鉴评来评判制品的感官品质。结果表明,速冻莲藕鸡肉丸子的最佳工艺配方(称取100g鸡胸肉,以鸡胸肉重量为100%计)为:莲藕20%、冰水40%、大豆分离蛋白4%、玉米淀粉6%、复合磷酸盐0.4%、卡拉胶0.6%;莲藕鸡肉丸子的成型煮制温度为50℃,成熟煮制温度为85℃、煮制时间15min。在此条件下,制作得到的速冻莲藕鸡肉丸子呈灰白色,水煮解冻后,肉丸香味明显,滋味鲜美,爽滑有弹性,切面细腻平整,咀嚼时有独特的莲藕颗粒感。

The frozen chicken breast and fresh lotus root were used as raw materials,and quick-frozen lotus root chicken balls were developed.Throughsingle factor experiment,the optimum addition amounts of lotus root,ice water,soybean protein isolate,corn starch,compound phosphate and carrageenan were determined;throughthe orthogonal test,the optimumformula of quick-frozen lotus root chicken meatballs was determined;throughthe sensory evaluationtest,the sensory quality of the products wasevaluated.Theresults showed that the optimum formula of quick-frozen lotus root chicken meatballs(100 g chicken breast meat,100%chicken breast meat weight)was asfollows:lotus root 20%,ice water 40%,soybean protein isolate 4%,corn starch 6%,compound phosphate 0.4%,carrageenan 0.6%,and the molding cooking temperature of lotus root chicken meatballs was 50℃,andthe mature cooking temperature was 85℃,and the cookingtime was 15 min.Under this condition,the prepared quick-frozen lotus root chicken balls were grayish white.After boiling and thawing,the meatballs had obvious fragrance,delicious taste,smooth and elastic,fine and smooth cut surface,and unique lotus root granules when chewing.