花生风味兔肉脯配方的研究  

Study on the Formula of Peanut-Flavored Rabbit Meat Slice

作　　者：蒋丽 陈晶[1] 范丽平[1] 代书玲[1] 张江[1] JIANG Li;CHEN Jing;FAN Liping;DAI Shuling;ZHANG Jiang(Shanghai Vocational College of Agriculture and Forestry,Shanghai 201699,China)

机构地区：[1]上海农林职业技术学院,上海201699

出　　处：《现代食品》2022年第1期55-59,共5页Modern Food

基　　金：上海农林职业技术学院单位课题“实验兔综合利用关键技术研究”(KY2-0000-20-18)。

摘　　要：花生粉富含蛋白质且在烘烤后具有浓郁的香气,将其作为主要配料添加到兔肉糜中,制备花生风味兔肉脯。通过单因素试验和正交试验,以感官评分、质构特性及色差为考察指标,研究糖盐比、花生粉和大豆分离蛋白添加量对兔肉脯品质的影响,优化兔肉脯配方。结果表明,最佳配方为糖盐比8.5:1.5、花生粉添加量15%、大豆分离蛋白添加量4%。此条件下制作的兔肉脯片形规则完整,呈肉脯特有的红棕色,烘烤后不易出现焦片、生片;滋味咸甜适宜,硬度和咀嚼性良好,烤肉与坚果香味协调。Peanut powder is rich in protein and has a strong aroma after roasting.Added it as a main ingredient to minced meat to prepare peanut-flavored rabbit slice.The formula of rabbit slice was optimized through single factor experiment and orthogonal experiment by studying the effects of peanut powder addition,sugar-salt ratio,and soybean protein isolate addition on sensory scores,texture characteristics,and color difference.The results showed that the optimal formula of the rabbit slice was 8.5:1.5 sugar-salt ratio,15% peanut powder addition,and 4% soybean protein isolate.Under this condition,the shape of rabbit slice was regular and compete,and there was no coke piece and raw piece,and it had peculiar reddish brown color of the meat slices.The product had moderate salty and sweet,and good hardness and chewiness,and the roasted meat is in harmony with the nutty aroma.

关 键 词：兔肉 花生粉 肉脯 配方研究 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]