果蔬复合重组牛肉制品加工特性与工艺优化  

Processing Characteristics and Optimization of Fruit and Vegetable Restructured Beef Meatball

作　　者：周亚军[1] 李芳[1] 苏丹[1] 张宁[1] 徐慧琴[1] 

机构地区：[1]吉林大学生物与农业工程学院,吉林长春130025

出　　处：《现代食品科技》2011年第3期287-291,共5页Modern Food Science and Technology

基　　金：吉林大学大学生创新实验计划项目(2010B45072);教育部留学回国人员科研启动基金项目(教外司留20071108);长春市科技计划国际合作项目(08GH11);吉林省科技发展计划重点项目(20090227);长春市科技发展计划科技特派员项目(09KT10)

摘　　要：本文欲研制的营养均衡、风味独特果蔬复合重组牛肉制品,是以不同营养、风味、价格和加工特性的牛肉和鸡肉为原料,加胡萝卜、低聚异麦芽糖、膳食纤维(苹果皮)、鸡蛋、大豆蛋白、芝麻等营养物,经谷氨酰胺转胺酶(TG-B)粘合重组、蒸煮定型、速冻加工精制而成。通过肉制品弹性、咀嚼性、内聚性、胶着性、硬度等质构特性单因素试验,得胡萝卜、大豆蛋白、卡拉胶、TG-B用量、反应温度对产品特性影响显著;借助模糊数学、因子分析法和二次回归正交旋转组合设计并结合感官评定及质构特性对产品综合评定,优化出最佳工艺参数为TG-B 0.75%,大豆蛋白3%,反应温度35℃,胡萝卜12.5%,卡拉胶0.3%。?In this paper,a restructured beef meatball was made using beef and chicken as the main raw materials.After addition of carrots,isomaltooligosaccharide,dietary fiber（apple peel）,soy protein,sesame seeds and other nutrients,the raw materials were treated by transglutaminase,and then cooked,shaped and frozen.The amount of carrots,soy protein,carrageenan,TG and temperature showed significantly influential on the elasticity,chewiness,cohesiveness gumminess and hardness of the meatball.Fuzzy mathematics and factor analysis were used in texture characteristics and sensory evaluation.Meanwhile the quadratic regression orthogonal rotation design was applied.The optimized recipe was 0.75% TG-B,3% soy protein,12.5% carrots and 0.3% carrageenan.And the best reaction temperature was 35 ℃.

关 键 词：果蔬复合重组牛肉制品 牛肉 鸡肉 加工特性 工艺优化 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]