玉米膳食纤维保健肉丸的研究  

Study on corn dietary fiber health pork balls

作　　者：胡胜杰[1] 张春月[1] 程佳佳[1] 余小领[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《河南科技学院学报（自然科学版）》2017年第3期34-38,共5页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：国家自然科学基金(31640060);河南省重大科技专项(161100110600);河南科技学院大学生创新创业训练计划项目(2016CX052)

摘　　要：通过单因素试验和正交试验,研究了玉米膳食纤维质量分数、大豆分离蛋白质量分数对肉丸品质和出品率的影响.结果表明:肉丸配比中大豆分离蛋白质量分数为12%、玉米膳食纤维质量分数为5%~6%时,肉丸感官品质较好,出品率最高可达182.68%.Single factor test and orthogonal test was used to study the effects of concentrations of corn dietary fiber and soybean protein on the quality and yield of meatball.The results showed that the sensory quality of meatballs was better when the range of meat meatballs ranged from soybean protein isolate 12%,corn dietary fiber 5% ~6%,the highest yield of meatball was 182.68%.

关 键 词：玉米膳食纤维 肉丸 感官评定 出品率 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]