香辣鸡肉饼配方的优化

Optimization of formula of spicy chicken patties

为快餐行业提供生产的一种鸡肉产品,以鸡胸肉、猪肥膘为原料,以玉米淀粉、鸡蛋蛋白粉、卡拉胶、复合磷酸盐、冰水为主要辅料,通过单因素和正交试验,并以感官评价和产品出品率为指标,确定了香辣鸡肉饼产品最优配方。结果表明:鸡肉∶猪肥膘为4∶1,冰水35%,玉米淀粉7%,鸡蛋蛋白粉2%,卡拉胶0.4%,复合磷酸盐0.4%,可以得到咸淡适中、色泽均匀、滋味浓郁的香辣鸡肉饼。此产品水分含量61.4%、蛋白质含量14.2%、脂肪含量16.5%,感官评分90.15,出品率达到114%。

A chicken product was produced for the fast food industry,and chicken breast and pig fat were used as raw materials,and corn starch,egg protein powder,carrageenan,compound phosphate and ice water were used as main excipients,and single factor and orthogonal experiment were used,and sensory evaluation and product yield were used as indicators,and the optimum formula of spicy chicken patties was determined.The results showed that the ratio of chicken and pig fat was 4∶1,and ice water was 35%,and corn starch was 7%,and egg protein powder was 2%,and carrageenan was 0.4%,and compound phosphate was 0.4%,and the spicy chicken patties with moderate saltiness,uniform color and rich flavor could be obtained.The moisture content of the product was 61.4%,and protein content was 14.2%,and fat content was 16.5%,and sensory score was 90.15,and yield rate was 114%.