玉米鸡肉丸生产工艺关键因素的研究  

Study on the key factors of corn chicken ball

作　　者：侯竹美[1] 王凤舞[2] 邓灯[1] 程顺峰[1] 

机构地区：[1]青岛农业大学动物科技学院,山东青岛266109 [2]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《食品工业科技》2009年第6期237-239,共3页Science and Technology of Food Industry

基　　金：青岛农业大学人才基金项目(630701)资助

摘　　要：将玉米添加到鸡肉丸中,使产品的弹性、口感以及营养都有所提高。通过单因素和正交实验对玉米鸡肉丸的配方进行了研究,确定了其最佳配方为:鸡大胸肉100.0g、猪肥膘65.0g、玉米45.0g、淀粉16.0g、丸子改良剂(复合磷酸盐)4.0g、食盐8.0g,同时确定玉米鸡肉丸的最佳斩拌时间为20min。In this research, corn was added into the chicken ball, which could not only increase the flexibility but also increase the mouth feel and the nutrition of the product.The formulation of corn chicken ball was studied by single factor experiment and orthogonal experiment.The results showed the optimal formulations were as follows：pig fat 65.0%, corn 45.0%, starch 16.0%, phosphate compound 4.0%, salt 8.0%, and chopping time 20min.

关 键 词：玉米 工艺条件 鸡肉丸子 

分 类 号：TS201.1[轻工技术与工程—食品科学]