配方工艺对黑豆豆腐肉丸品质的影响  

Effect of Formulation Technology on the Quality of Black Bean Curd Meatballs

作　　者：冯爽 张佳美 苏晓文 陆家慧 刘树萍[1] 石长波[1] FENG Shuang;ZHANG Jia-mei;SU Xiao-wen;LU Jia-hui;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8期74-81,共8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：为确定制作黑豆豆腐肉丸的最佳配方工艺,通过单因素及响应面试验考察食盐添加量、淀粉添加量及水添加量对黑豆豆腐肉丸的感官品质、质构特性、水分含量等的影响,在单因素试验的基础上,以感官评分为响应值,设计响应面试验以期获得最佳配方条件。结果表明:当食盐添加量为2.5%、淀粉添加量为15.6%、水添加量为17.8%时,黑豆豆腐肉丸的感官评分为90.16,综合品质最佳。This study aimed to determine the optimal formulation of black bean curd meatballs.The effects of salt addition,starch addition,and water addition on sensory quality,texture properties,and moisture content of black bean curd meatballs were investigated through single-factor and response surface tests.Based on the single-factor test,the response surface test was designed with the sensory score as the response value to obtain the optimal formula conditions.The results showed that when the addition of salt was 2.5%,the addition of starch was 15.6%,and the addition of water was 17.8%,the sensory score of black bean curd meatballs was 90.16,and the overall quality was optimal.

关 键 词：黑豆豆腐 肉丸 配方 工艺优化 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] TS251.5[轻工技术与工程—食品科学与工程]