藜麦鸡肉丸的加工工艺  

Processing technology of quinoa chicken meatballs

作　　者：李安华[1] 周民生[1] 曹新江 LI Anhua;ZHOU Minsheng;CAO Xinjiang

机构地区：[1]安阳工学院生物与食品工程学院,河南安阳455000

出　　处：《肉类工业》2021年第8期7-13,共7页Meat Industry

摘　　要：研制一款营养价值高,口感美味的鸡肉丸。以鸡胸肉、藜麦粉作为原料,通过单因素试验和正交试验,研究藜麦粉添加量、蒸煮时间、蒸煮温度与调和油添加量对藜麦鸡肉丸蒸煮得率、感官品质和质构的影响,以确定藜麦鸡肉丸制作的最适工艺与参数。结果表明,藜麦添加量10%、调和油添加量5%、蒸煮温度90℃、蒸煮时间10min,可得到米杏色、气味清香、鲜嫩爽滑、滋味鲜美、富有弹性、切面细腻、组织状态均匀并伴有微小气泡,既有鸡肉鲜味又有藜麦清香的鸡肉丸;在此工艺条件下,鸡肉丸的弹性值为0.914,水煮得率107%。试验表明,鸡肉中添加适量藜麦粉,可以制得具有良好煮制特性、感官品质和质构特性的肉丸。The chicken meatballs with high nutritional value and delicious taste were developed.Chicken breast and quinoa flour were taken as raw materials,through single factor experiment and orthogonal experiment,effects of addition amount of quinoa flour,cooking time,cooking temperature and addition amount of blending oil on the cooking yield,sensory quality and texture of quinoa chicken meatballs were studied,and the optimum technological parameters of quinoa chicken meatballs were determined.The results showed that the addition amount of quinoa was 10%,and the addition amount of blend oil was 5%,and the cooking temperature was 90°C,and the cooking time was 10 min,and chicken meatballs obtained was rice apricot color,and it had scented fragrance,and it was fresh and tender and smooth,and it had delicious taste,and it was rich in elasticity,and section was fine,and it had uniform tissue state and small bubbles,and it had both chicken umami taste and quinoa scented fragrance.Under this condition,the elastic value of chicken meatballs was 0.914,and the boiling yield was 107%.These results indicated that appropriate amount of quinoa flour was added into chicken,the meatballs which had good cooking characteristics,sensory quality and textural characteristics could be prepared.

关 键 词：鸡胸肉 藜麦粉 水煮得率 弹性 感官评价 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]