燕麦膳食纤维压缩肉丸的研究  

Research on Constringent Meatballs with Oat Dietary Fiber

作　　者：杨悦[1] 罗成[1] 

机构地区：[1]云南农业大学,云南昆明650201

出　　处：《食品与发酵科技》2011年第5期103-106,共4页Food and Fermentation Science & Technology

摘　　要：本研究选取新鲜猪后腿肉加入适量燕麦膳食纤维、大豆组织蛋白、混合磷酸盐制成压缩肉丸;通过对肉丸口感、弹性、味道、色泽和切面等指标的感官综合评价结果分析,确定燕麦膳食纤维压缩肉丸工艺配比的优化参数。结果表明,燕麦膳食纤维压缩肉丸的最佳工艺配比是,燕麦膳食纤维添加量5%,大豆组织蛋白添加量18%,混合磷酸盐添加量0.5%。燕麦膳食纤维添加量为5%时,肉丸感官质量良好,营养价值较高。The constringent meatballs were prepared by adding the right amount of oat dietary fiber,textured soybean protein,mixed phosphate to fresh porcine hind legs meat.The research made sensory evaluation result-analysis about the mouthfeel,elasticity,taste,colour and section of the meatballs to find out the best parameters of producing constringent meatballs with oat dietary fiber.The results showed that the best parameters were adding 5% oat dietary fiber,18% textured soybean protein and 0.5% mixed phosphate.When adding 5% oat dietary fiber,the meatballs had favorable sensory quality and higher nutritional value.

关 键 词：燕麦膳食纤维 肉丸 大豆组织蛋白 混合磷酸盐 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]