中式新型汉堡的研制  

The Development of a New Type of Chinese Hamburger

作　　者：刘婷[1] 王佳丽[1] 杜鑫[1] 汪南汝 杨华[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《农产品加工（下）》2016年第6期25-28,32,共5页Farm Products Processing

基　　金：山西农业大学大学生科技创新项目(13-043)

摘　　要：以羊肉为主要原料,研究淀粉、胡萝卜、西兰花等辅料的添加比例对复合肉饼品质的影响,通过模糊数学感官评定法进行评定,得出最优的羊肉饼配方,并测定最优配方羊肉饼的营养成分。将羊肉饼以不同于西方的制作方法与我国的面饼搭配,制作成中式新型汉堡。结果表明,面饼的最优配方为面粉∶玉米淀粉∶鸡蛋∶酵母=100∶10∶5∶0.5;羊肉饼的最优配方为淀粉12.5%,西兰花15%,孜然5%,胡萝卜20%。最优面饼与最优羊肉饼复合的汉堡营养丰富、味道鲜美。In this paper, with the mutton as the main raw material, studying on starch proportion and the effect of adding carrots, broccoli and other accessories of the proportion of composite meat quality. To obtain the best formula of the meat nutrition by the fuzzy mathematics method of sensory evaluation, and determined the optimal formula of meat. Through using Chinese pancake which different from the western and meat pie make into Chinese New Hamburger. The results show that the optimal formula of pancake is the wheat flour ： corn starch ： eggs ： yeast=100 ： 10 ： 5 ： 0.5, and the optimal formula of minced mutton pie is starch 12.5%, broccoli 15%, cumin 5%, carrot 20%. The Hamburger of optimal pancake and optimal mutton pie has abundant nutrient and delicious taste.

关 键 词：羊肉饼 胡萝卜 西兰花 淀粉 面饼 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]