糖基脂肪替代物在低脂鸡肉丸中的应用研究  

Study on the Application of Sugar-based Fat Substitute in Low-fat Chicken Meatballs

作　　者：高鲲[1] 蔡智军[1] 徐凌[1] 柴虹宇[1] 王心哲 司旭 GAO Kun;CAI Zhi-jun;XU Ling;CHAI Hong-yu;WANG Xin-zhe;SI Xu(Institute of Food and Drug,Liaoning Agricultural Technical College,Yingkou 115009,Liaoning,China;School of Food Science,Shenyang Agricultural University,Shenyang 110866,Liaoning,China)

机构地区：[1]辽宁农业职业技术学院食品药品学院,辽宁营口115009 [2]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品研究与开发》2022年第4期115-121,共7页Food Research and Development

基　　金：辽宁农业职业技术学院院级科研项目[辽农职科合字(2019)第08号]。

摘　　要：对利用脂肪替代物生产低脂类肉制品进行研究,将蓝莓渣膳食纤维粉、魔芋胶,糯米粉3种糖基脂肪替代物添加到低脂鸡肉丸中,通过单因素试验和正交试验,以感官评分,蒸煮损失率和质构特性作为评价指标,确定最佳配方为蓝莓渣膳食纤维粉2.0%、魔芋胶0.8%、糯米粉8.0%、鸡胸肉50%、冰水30%、食盐1.4%、姜粉1%、白胡椒粉0.8%、鸡精0.5%、蒜泥0.5%。该配方的鸡肉丸脂肪含量较低,蛋白质和膳食纤维含量较高,微生物指标符合国家标准,满足消费者对食品口感、营养、安全等多方面需求。The use of fat substitute to produce low-fat meat products was studied.Blueberry residue dietary fiber powder,konjac gum,and glutinous rice flour were added to low-fat chicken meatballs.Through single factor and orthogonal testing,sensory score,cooking loss rate,and texture characteristics were used as the evaluation indices.The optimal formulation was dietary fiber powder of blueberry residue 2.0%,konjac gum 0.8%,glutinous rice flour 8.0%,chicken breast 50%,ice water 30%,salt 1.4%,ginger 1%,white pepper 0.8%,chicken extract 0.5%,and garlic 0.5%.This formulation produced chicken meatballs with low-fat content and high protein and dietary fiber content.The microbial indices complied with national standards to meet consumers'demands for food taste,nutrition,safety,and other aspects.

关 键 词：脂肪替代物 鸡肉丸 感官评价 质构特性 蒸煮损失率 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]