麻城肉糕制作工艺配方研究  

Manufacture technology of Macheng meatloaf and its process optimization

作　　者：施建斌[1] 隋勇[1] 蔡沙[1] 何建军[1] 范传会 陈学玲[1] 丁高峰 梅新[1] SHI Jian-bin;SUI Yong;CAI Sha;HE Jian-jun;FAN Chuan-hui;CHEN Xue-ling;DING Gao-feng;MEI Xin(Institute of Agricultural Product Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Science,Wuhan 430064,China;Macheng Gaofeng Science and Technology Co.,Ltd.,Macheng 438000,Hubei,China)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,武汉430064 [2]麻城市高峰科技股份有限公司,湖北麻城438000

出　　处：《湖北农业科学》2019年第22期163-167,共5页Hubei Agricultural Sciences

基　　金：湖北省中央引导地方科技发展专项(2018ZYYD011);湖北省农业科技创新中心团队项目(2016-620-000-001-25)

摘　　要：探讨了甘薯淀粉添加量、搅拌时间、猪肉鱼肉比及食用盐添加量对传统麻城肉的感官评价值及质构特性的影响,并通过正交试验优化制备工艺。结果表明,对肉糕感官评价值影响大小顺序为搅拌时间>食用盐添加量>甘薯淀粉添加量>猪肉鱼肉比;正交试验确定麻城肉糕制作最优工艺配方(以500 g鱼肉为基准)为甘薯淀粉添加量为340 g,搅拌时间为12 min,猪肉鱼肉比为3.0∶5.0,食用盐添加量为26 g。The effects of sweet potato starch addition, stirring time, pork and fish ratio and the amount of edible salt on the sensory evaluation and texture characteristics of traditional Macheng meatloaf were investigated, and optimized the preparation process by orthogonal experiment. The results showed that the order of influence on the sensory evaluation value of meatloaf was as follow: stirring time> amount of edible salt>amount of sweet potato starch>the ratio of pork to fish meat. The orthogonal experiment to determine the optimal technological for making Macheng meatloaf(based on the 500 g fish meat): sweet potato starch is added in an amount of 340 g, the stirring time is 12 min, the ratio of pork to fish is 3.0∶5.0, and the amount of edible salt is 26 g.

关 键 词：麻城肉糕 感官评价 质构特性 

分 类 号：TS251.8[轻工技术与工程—农产品加工及贮藏工程]