复热方式对黑豆豆腐肉丸品质的影响  

Effect of Reheating Method on the Quality of Black Bean Curd Meatballs

作　　者：冯爽 张佳美 陆家慧 苏晓文 刘树萍[1] 石长波[1] FENG Shuang;ZHANG Jia-mei;LU Jia-hui;SU Xiao-wen;LIU Shu-ping;SHI Chang-bo(College of Tourism and Cuisine,Harbin University of Commerce,Harbin 150028,Heilongjiang,China)

机构地区：[1]哈尔滨商业大学旅游烹饪学院,黑龙江哈尔滨150028

出　　处：《食品研究与开发》2023年第7期53-59,共7页Food Research and Development

基　　金：黑龙江省自然科学基金项目(LH2021B015);2021年哈尔滨商业大学教师“创新”项目支持计划项目(LH2021B015);2019年度哈尔滨商业大学“青年创新人才”支持计划学术骨干项目(2019CX18);第二批国家级职业教育教师教学创新团队课题研究项目(ZH2021080101)。

摘　　要：为确定黑豆豆腐肉丸的最佳复热方式,通过单因素试验探究微波复热及油炸复热对黑豆豆腐肉丸感官品质、质构特性、水分含量及出品率的影响。结果表明,油炸复热后的黑豆豆腐肉丸弹性较高,微波复热的黑豆豆腐肉丸感官评分、硬度、胶黏性、咀嚼性、水分含量及出品率均比油炸复热高。因此,肉丸复热更适宜采用微波方式。To determine the optimal reheating method for black bean curd meatballs,this study investigated the effects of microwave and fried reheating on sensory quality,texture characteristics,moisture content,and yield of black bean curd meatballs by single factor test.The results showed that the fried meatballs had higher elasticity,while the microwave-reheated meatballs had higher sensory score,hardness,stickiness,chewiness,moisture content,and yield than the fried meatballs.Therefore,it was recommended to reheat the meatballs by microwave.

关 键 词：黑豆豆腐肉丸 复热 微波 油炸 品质特性 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]