紫薯豆渣丸子的研制  

Preparation of meatballs with purple potato and soybean dregs

作　　者：崔少宁[1] 付双超[1] 逄小凯 CUI Shao-ning;FU Shuang-chao;PANG Xiao-kai(Yantai Nanshan University,Yantai 265713,Shandong,China)

机构地区：[1]烟台南山学院,山东烟台265713

出　　处：《粮食与油脂》2020年第9期48-51,共4页Cereals & Oils

基　　金：山东省自然科学基金(ZR2019PC006)。

摘　　要：以豆渣、紫薯、肉为主要原料,淀粉、盐、油为辅料,研制紫薯豆渣丸子。采用单因素、正交试验的方法,以感官评分为评价指标,从豆渣、紫薯、淀粉、油添加量4个影响肉丸质量的主要因素进行研究、分析。经配方筛选,紫薯豆渣丸子的最佳配比结果:以猪肉、白菜质量为基准,豆渣添加量20%、紫薯添加量25%、淀粉添加量17%、油添加量4%。紫薯豆渣丸子具有豆渣和紫薯特有的风味,组织状态良好,色泽均匀,富有弹性,营养丰富。Meatballs with purple potato and soybean dregs were prepared with soybean dregs, purple potato and meat as main raw materials, starch, salt and oil as auxiliary materials. The effects of the addition of soybean dregs, purple potato, starch with oil on the quality of meatballs were studied and analyzed through single factor and orthogonal experiments with the sensory evaluation as the index. The optimal results determined by formula screening was showed as follows: mass of pork and cabbage as the benchmark, 20 % of soybean dregs, 25 % of purple potato, 17 % of starch and 4 % of oil. Under this condition, the meatballs with purple potato and soybean dregs were unique in flavor of soybean dregs and purple potato, good in texture, pure in color and rich in elasticity and nutrition.

关 键 词：豆渣 紫薯 肉丸 感官评价 

分 类 号：TS201.1[轻工技术与工程—食品科学]