包心羊肉丸的制作工艺研究  

Study on the Process of Stuffed Mutton Meatballs

作　　者：饶佳薇 孟凡冰 李云成 刘达玉 石秋霞 雷静 刘小慧 RAO Jiawei;MENG Fanbing;LI Yuncheng;LIU Dayu;SHI Qiuxia;LEI Jing;LIU Xiaohui(College of Pharmacy and Biological Engineering,Chengdu University,Chengdu 610106,China;Key Laboratory for Meat Processing of Sichuan Province,Chengdu 610106,China;Chengdu Xiwang Food Co.,Ltd.,Chengdu 611430,China)

机构地区：[1]成都大学药学与生物工程学院,四川成都610106 [2]肉类加工四川省重点实验室,四川成都610106 [3]成都希望食品有限公司,四川成都611430

出　　处：《食品科技》2020年第4期109-113,共5页Food Science and Technology

基　　金：四川省肉羊创新团队项目;四川省科技计划项目(2019YFS0525);四川省软科学研究计划项目(2019JDR0299);四川省川菜发展研究中心开放基金项目(CC19Z17)。

摘　　要：文章对包心羊肉丸最佳配方与工艺进行研究,确定其汤汁的配方。利用单因素实验与正交实验方法对包心羊肉丸丸皮的制作工艺进行优化,确定果胶、白砂糖、魔芋粉的最佳添加量分别为0.25%、5%、3%时,所得产品肉质紧实滋润、富有弹性、滋味浓郁。质构测定结果表明,该产品柔脆有弹性、口感嫩滑、易咀嚼;理化检验结果和微生物测定结果表明,该产品可安全食用。In this paper,the best formula and technology of stuffed mutton meatballs were studied,and the formula of its soup is determined.By using single factor experiment and orthogonal experiment,the processing technology of stuffed mutton meatballs wrapper was optimized.When the optimal amount of pectin,sugar and konjac powder was 0.25%,5% and 3%,respectively,the quality of the product was compact,moist,elastic and rich in flavor.The results of texture analysis showed that the product was soft,crisp,elastic,tender and chewable.The results of physicochemical test and microbiological test show that the product is safe.

关 键 词：包心羊肉丸 配方 丸皮 工艺 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]