一种撒尿牛丸丸皮的生产工艺研究  

Study on production technology of pee beef meatball rind

作　　者：秦浩[1] 吴双双[1] 孟俊祥[2] 徐建文[2] 于奎财 丁凌霄[2] 高振宏[2] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009 [2]安徽宝迪肉类食品有限公司,安徽淮北235000

出　　处：《肉类工业》2013年第11期25-28,共4页Meat Industry

摘　　要：对一种调理食品——撒尿牛丸皮中的复合磷酸盐、红曲红、水分以及白砂糖的生产工艺研究,通过单因素试验、正交试验获得一种口感好、弹性优并且感官评分高的调理食品。研究表明:生产该种撒尿牛丸6kg时,牛丸皮中的复合磷酸盐、红曲红、水分、白砂糖最佳添加量分别是:7g,0.5g,600g,150g。The production technology of compound phosphate, monascus color, water and white granulated sugar of a condiment food - pee beef meatball rind were studied in this article. Through single factor experiment and orthogonal experiment, a condiment food with good taste, excellent elastic and high sensory score was obtained. The result showed that when the pee beef meatball was 6kg, the optimum ad- dition of compound phosphate, monascus color, water and white granulated sugar of pee beef meatball rind was 7g, 0.5g, 600g, 150g, respectively.

关 键 词：调理食品 撒尿牛丸 复合磷酸盐 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]