糊组分对水滑肉挂糊效果的影响  

Effect of batter composition on coating of Shuihuarou

作　　者：殷方玉 汤高奇[2] 邵建峰[1] 柳艳霞[1] 孙灵霞[1] 李爽 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]河南农业职业学院,河南郑州451450

出　　处：《河南农业大学学报》2017年第5期717-724,共8页Journal of Henan Agricultural University

基　　金：河南省重大科技专项项目(161100110800)

摘　　要：为了研究淀粉、蛋清、水、食盐等糊的组成成分对水滑肉挂糊效果的影响,在单因素试验的基础上,通过响应面分析蛋清、水和食盐等糊的组成成分对水滑肉挂糊效果的影响,确定水滑肉挂糊工艺的最佳配方。结果显示,水滑肉挂糊的最佳配方为蛋清添加质量分数为68%,水添加质量分数为50%,食盐添加质量分数为1.5%,在此条件下水滑肉挂糊的黏度值为91.24 m Pa·s、挂糊量为0.45 g·g-1(糊·肉-1)、感官评分为22.33分,获得的挂糊效果最好。To optimize the coating processes for Shuihuarou,the effect of starch,egg white,water,and salt on the coating effect of Shuihuarou were investigated in this paper on a single factor basis. The optimizations of egg white,water,and salt on the coating effect of Shuihuarou were analyzed by Response Surface Method and the best coating conditions of Shuihuarou were determined. The results showed that the optimization of the coating of Shuihuarou was as follows: egg white amount 68%,water amount 50%,and salt amount 1. 5%. Under the optimal condition,the relevant quality index of Shuihuarou was as follows: the viscosity value was 97. 24 m Pa·s,the paste amount was 0. 45 g·g-1(coat·meat-1),and the score of sensory evaluation was 22. 33.

关 键 词：挂糊 水滑肉 黏度 挂糊量 

分 类 号：S879.2[农业科学—畜牧兽医]