功能性添加物对胡萝卜肉丸品质特性的影响  

Study on the effective factors of the quality of carrot pill

作　　者：姜瞻梅[1] 田波[1] 张博[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《中国调味品》2007年第8期35-38,共4页China Condiment

摘　　要：采用单因素试验,通过感官评定和质构特性分析,探讨了胡萝卜、淀粉、大豆蛋白、卡拉胶的添加量以及煮制条件对肉丸品质特性的影响,确定胡萝卜肉丸的最佳配方为香菇添加量20%,淀粉为4%,大豆蛋白2%,卡拉胶0.4%。最佳的煮制条件为90℃保温15min。In this paper with single experiment the effects of added carrot,starch,soybean protein,carrgeenan and cooking condition on the quality property of the pill were studied by sensory test and texture property analysis. The results were as follows: ingredient of the carrot pill was carrot 20%,starch 4%,boybean protein 2%,carrgeenan 0.4%.The optimal cooking condition was 90℃15min.

关 键 词：肉丸 感官评定 质构特性 

分 类 号：TS201[轻工技术与工程—食品科学]