山药鸡肉脯的研制  

Development of dried chicken slice added with yam

作　　者：海丹 黄现青[2] 

机构地区：[1]河南佑安检测技术有限公司,河南郑州450002 [2]河南农业大学,河南郑州450002

出　　处：《肉类工业》2015年第8期12-15,共4页Meat Industry

基　　金：河南省教育厅科学技术研究重点项目(13B550044)

摘　　要：在优化后的纯鸡胸肉脯配方的基础上,通过改变山药、淀粉、鸡皮的添加量,利用单因素试验以及正交试验,借助感官评分,找出最佳组合。研制出满足感官品质以及营养要求的山药鸡肉脯新产品。研究结果表明:当山药添加量为30%,淀粉添加量为2%,鸡皮添加量为11%时,研制出的产品片形规则完整,无空洞,无焦片、生片、碎片,呈现亮黄色,油润有光泽,滋味鲜美,甜咸适中,香味纯正,改变了传统猪肉脯及牛肉脯高脂肪、低膳食纤维的不足,具有肉脯特有的风味兼有山药的醇香。On the basis of dried chicken breast slice recipe, through adjusting the addition of yam, starch and chicken skin, the single factor experiment and orthogonal experiment were taken to determine the optimal combination, with the help of sensory score. The new products of dried chicken slice added with yam which met the requirements of the senses and the nutrition quality were developed. The results showed that when the addition of yam, starch and chicken skin were 30% , 2% and 11% respectively, the developed products were of good shape, no hole, no coke piece, no raw piece and debris, appearing bright yellow. The products were oily, glossy and delicious. They were moderate salty and sweet. And fragrance is pure. It changed the high fat and insufficient dietary fiber of traditional dried pork and beef slice. And the products possessed the flavor of dried meat and yam.

关 键 词：肉脯 山药 淀粉 鸡皮 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]