香酥牛肉丸工艺优化研究  

Study on technology optimization of crispy beef balls

作　　者：朱东阳[1] 康壮丽[1] 李玮[1] 胡胜杰[1] 马汉军[1] ZHU Dongyang,KANG Zhuangli,LI Wei,HU Shengjie,MA Hanjun

机构地区：[1]河南科技学院食品学院(畜禽产品精深加工与质量安全控制河南省工程技术研究中心),河南新乡453003

出　　处：《肉类工业》2018年第4期6-9,13,共5页Meat Industry

基　　金：河南省重大科技专项(161100110700和161100110800);河南省科技攻关计划(172102410087);中国博士后科学基金(2016M602237)资助

摘　　要：通过研究单因素试验(小苏打的添加量、炸制时间和炸制温度)对香酥牛肉丸感官评价的综合评分影响,再进行正交试验来优化工艺。结果表明:香酥牛肉丸的最佳配方为:小苏打的添加量为0.5%(以总质量计)、炸制时间为5min、炸制温度为140℃。The effect of single factors experiment（ the addition amount of sodium bicarbonate,frying time and frying temperature） on the comprehensive score of sensory evaluation of crispy beef balls was studied,and then orthogonal experiment was conducted to optimize the technology. The results showed that the optimum formula of crispy beef balls was as follows： the addition amount of sodium bicarbonate was 0. 5%（ based on the total mass）,frying time was 5 min,and frying temperature was 140℃

关 键 词：小苏打 炸制时间 炸制温度 正交试验 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]