燕麦膳食纤维鸡肉饼的研制  

Development of oat dietary fiber chicken patty

作　　者：赵家圆 刘真 陈凯旋 刘珍珍 赵晓曼 李艳青[1] ZHAO Jiayuan;LIU Zhen;CHEN Kaixuan;LIU Zhenzhen;ZHAO Xiaoman;li YANQING

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《肉类工业》2018年第11期16-19,共4页Meat Industry

摘　　要：实验以鸡胸肉为原料,将粉碎的燕麦以及粗压榨后的豆渣加入到鸡肉中,经过煎制制作成燕麦膳食纤维鸡肉饼,通过单因素与正交两组试验可以优化出最佳的配方。结果表明:豆渣添加量为7. 0%、燕麦的添加量为14. 0%、脂肪的添加量为6. 0%,所得产品感官评分最高。Chicken breast was taken as raw material, the crushed oats and the coarsely pressed soybean residue were added to the chicken, and oat dietary fiber chicken patty was made by frying. Through two experiments including single factor and orthogonal, and the optimum formula was optimized. The resuits showed that the addition amount of soybean residue was 7.0%, and the addition amount of oat was 14.0%, and the addition amount of fat was 6.0%. The sensory score of the product obtained was the highest.

关 键 词：鸡肉饼 燕麦 豆渣 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]