蛙肉丸子调味配方优化研究  

Research on the Seasoning Formula Optimization of Bullfrog Meatball

作　　者：李云波[1] 杜素娟[1] 李明雨 袁红瑞 马汉军[1] 赵思明[2] 熊善柏[2] LI Yun-bo;DU Su-juan;LI Ming-yu;YUAN Hong-rui;MA Han-jun;ZHAO Si-ming;XIONG Shan-bai(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,Henan,China;College of Food Science and Technology,Huazhong Agriculture University,Wuhan 430070,Hubei,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品研究与开发》2018年第9期71-75,共5页Food Research and Development

摘　　要：以牛蛙肉、猪肉、玉米淀粉等为原料制作牛蛙丸子,主要研究食盐、白砂糖、味精、料酒的添加量对蛙肉丸子感官品质的影响,在单因素试验的基础上,通过正交试验,确定蛙肉丸子的最佳调味配方为食盐1.5%、糖4%、味精1%、料酒2%,制作出一种口味独特,香味浓郁,富有弹性的蛙肉丸子。The bullfrog meatballs were made using the bullfrog meat,pork,corn starch as main materials and the the effects of additions of salt,sugar,monosodium glutamate,cooking wine on the sensory quality of the bullfrog meatballs were studied.The best seasoning formula of the bullfrog meatballs was determined by orthogonal test on the basis of single factor experiment which was salt 1.5%,sugar 4%,monosodium glutamate 1%,cooking wine 2%,and a kind of unique taste,rich flavor,rich elasticity of bullfrog meatball could be made in this condition.

关 键 词：牛蛙 肉丸 调味 优化 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]