响应曲面法优化山药、薏仁药膳牛肉丸配方条件  

Optimization of formula of the yam and myotonin medicinal beef balls by response surface methodology

作　　者：刘哲[1] 罗爱平[1] 张飞[1] 杨小珍[1] 夏义航 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《食品工业科技》2016年第13期127-130,136,共5页Science and Technology of Food Industry

基　　金：贵州省科技厅攻关课题(黔科合NZ字[2012]3010号)

摘　　要：研究山药、薏仁、卡拉胶添加量对山药、薏仁药膳牛肉丸的硬度、弹性、咀嚼性的影响。响应曲面分析法研究山药、薏仁米及卡拉胶对药膳牛肉丸感官品质的影响。结果表明:三因素对实验影响显著效果顺序为,山药泥>薏仁粉>卡拉胶;优化后山药、薏仁药膳牛肉丸的工艺参数为:以100 g牛肉计,卡拉胶0.33 g、山药泥13.43 g、薏仁粉24.4 g。按该配方生产的药膳牛肉丸具有良好的风味、口感和色泽。The effect of contents yam rhizome, myotonin, carrageenan on the hardness, elasticity and chewiness of yams,myotonin medicinal beef balls was investigated.The effect of yam rhizome puree, myotonin powder and carrageenan on the sensory quality of medicinal beef balls was studied by the response surface analysis.Results showed that the sequence of three significant effect on the test results was Yam rhizome puree 〉 myotonin powder 〉 carrageenan. The process parameters of optimized Yam, myotonin medicinal beef balls were carrageenan of 0.33 g,Yam rhizome puree of 13.43 g,myotonin powder of 24.4 g in terms of beef t00 g.The medicinal beef balls produced according to this formula had good flavor,taste and color.

关 键 词：药膳牛肉丸 山药 薏仁米 品质 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]