响应面法优化黑椒蜜汁鸡肉丸子配方  

Optimizing the Formulation of Black Pepper and Honey Chicken Meatballs by Response Surface Methodology

作　　者：付双超[1] 吕常旭 郭宗明[1] 桑文静 陈娟[1] FU Shuang-chao;Lü Chang-xu;GUO Zong-ming;SANG Wen-jing;CHEN Juan(College of Health,Yantai Nanshan University,Yantai 265713,Shandong,China)

机构地区：[1]烟台南山学院健康学院,山东烟台265713

出　　处：《食品研究与开发》2022年第8期140-145,共6页Food Research and Development

摘　　要：为开发一款以甜辣为特色风味的鸡肉丸子,以感官评分为指标,选取黑椒粉、蜂蜜、玉米淀粉、大豆分离蛋白的添加量进行单因素试验,采用响应面法分析确定黑椒蜜汁鸡肉丸子最佳配方为黑椒粉添加量3.0%、蜂蜜添加量8%、玉米淀粉添加量6%、大豆分离蛋白添加量2.5%,此配方制得的鸡肉丸子色泽焦黄、甜辣滋味协调、弹性及硬度适中,感官评分最高。This paper intends to prepare a chicken meatball product with a new flavor,namely,the sweet and spicy chicken meatballs. Four factors in the formula including black pepper powder,honey,corn starch,and isolated soybean protein were selected for single-factor tests with sensory score as the indicator. Response surface methodology was employed to determine the optimal formula. The formula was optimized as 3.0% black pepper powder,8% honey,6% corn starch,and 2.5% isolated soybean protein. The chicken meatballs prepared with this formula had yellow color,harmonious sweet and spicy taste,and moderate elasticity and hardness,showing the highest sensory score.

关 键 词：鸡肉丸子 黑椒粉 玉米淀粉 大豆分离蛋白 响应面 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]