羊肚菌复合猪肉丸加工工艺研究  

Study on Processing Technology of Morchella esculenta Compound Pork Meatballs

作　　者：李翔[1] 龚晓源 王建辉 胡海洋[1] 徐宏 周闯[1] LI Xiang;GONG Xiao-yuan;WANG Jian-hui;HU Hai-yang;XU Hong;ZHOU Chuang(College of Food and Bioengineering,Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学食品与生物工程学院,成都610106

出　　处：《中国调味品》2022年第5期110-118,共9页China Condiment

基　　金：成都市技术创新研发项目(2021-YF05-01724-SN,2021-YF05-00616-SN);四川省科技厅重大科技专项(22ZDYF3582)。

摘　　要：通过对羊肚菌复合猪肉丸加工工艺的研究,在添加基本原料比例的基础上,展开对羊肚菌粉末添加量、鸡蛋清添加量、豌豆淀粉添加量、冰水添加量、卡拉胶添加量、食盐添加量、复合磷酸盐添加量的单因素实验研究,进而确定羊肚菌添加量(A)、鸡蛋清添加量(B)、豌豆淀粉添加量(C)、食盐添加量(D)对终产品影响较大的4个因素为自变量,以羊肚菌复合猪肉丸的弹性、硬度、内聚性、咀嚼性、感官评分为响应值进行响应面设计。结合Design Expert 8.0.6软件分析结果的优化配方与基本配方确定最佳工艺为:羊肚菌粉末添加量4.20%、鸡蛋清添加量12.03%、淀粉添加量10.00%、食盐添加量2.11%、猪肉馅料添加量38%、冰水10.0%、卡拉胶0.4%、复合磷酸盐0.3%、玉米碎粒添加量10%、花椒水2%、鸡精3%、胡椒面0.20%、嫩姜2.5%、白砂糖2.5%、小葱2%。Through the study on the processing technology of Morchella esculenta compound pork meatballs,based on the proportion of basic raw materials,the single factor experiment study on the addition amount of Morchella esculenta powder,egg white,pea starch,ice water,carrageenan,salt,complex phosphate is carried out to determine that the four factors such as the addition amount of Morchella esculenta(A),the addition amount of egg white(B),the addition amount of pea starch(C)and the addition amount of salt(D)which have a greater influence on the final product are as the independent variables,and the response surface design is conducted with the elasticity,hardness,cohesiveness,chewiness and sensory score of Morchella esculenta compound pork meatballs as the response values.The best technology determined by optimized formula combined with the analysis results of Design Expert 8.0.6 software and the basic formula is as follows:Morchella esculenta powder 4.20%,egg white 12.03%,starch 10.00%,salt 2.11%,pork fillings 38%,ice water 10.0%,carrageenan 0.4%,complex phosphate 0.3%,corn kernels 10%,Zanthoxylum water 2%,chicken essence 3%,pepper powder 0.20%,tender ginger 2.5%,white sugar 2.5%and shallots 2%.

关 键 词：羊肚菌 猪肉丸 响应面设计 感官设计 加工工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]