响应面法分析影响芹菜牛肉丸质地的因素  

Analysis of the impact factors of texture of celery beef balls by response surface methodology

作　　者：陈立德[1] 夏杨毅[1,2] 张建[1] 陈峰[1] 尚永彪[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品工业科技》2010年第4期190-194,共5页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑计划项目(2007BAD51B06);重庆市特色食品工程技术研究中心项目

摘　　要：传统肉丸质构特性已有不少研究,但对于蔬菜类肉丸质构特性的研究却不多。以芹菜牛肉丸为研究对象,采用响应面分析法对其质构特性进行研究分析。结果表明,加工芹菜牛肉丸较好品质的条件是:淀粉添加量13%、卡拉胶添加量1.5%、芹菜汁添加量57%。The study on quality characteristics of Chinese traditional meat ball was enough, but the quality characteristics of vegetable meat ball wasn＇t. For celery beef balls as the research object, quality characteristics were studied and analyzed using the response surface methodology.The results showed that the processing of celery beef balls better-quality conditions were.starch 13% ,carrageenan 1.5%, and celery juice 57%.

关 键 词：芹菜牛肉丸 质构特性 响应面分析(RSM) 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]