藕粉魔芋复配猪肉丸的开发研究  

Study on the Development of Lotus Root Starch Konjac Compound Pork Balls

作　　者：杨正伟 娄楠 胡荣柳 YANG Zhengwei;LOU Nan;HU Rongliu(He'nan Yujiang Food Co.,Ltd.,Luohe,He'nan 462000,China;Luohe Vocational and Technical College,Luohe,He'nan 462000,China)

机构地区：[1]河南御江食品股份有限公司,河南漯河462000 [2]漯河职业技术学院,河南漯河462000

出　　处：《农产品加工》2023年第18期12-15,共4页Farm Products Processing

基　　金：功能性休闲肉制品研发及产业化项目(B001)。

摘　　要：猪肉丸是一道食用方便、味道鲜美、嚼劲十足的传统美食。根据公司产品需要,在目前市售产品的基础上,对肉丸品质进行改善,尤其是质地和色泽方面。感官品质是肉丸品质的重要指标,加工工艺是猪肉丸品质形成的关键步骤。以感官评价得分作为评价指标,研究加工工艺对猪肉丸品质的影响。研究结果表明,油炸猪肉丸的最佳工艺为藕粉添加量2.5%,魔芋精粉添加量0.4%,油炸温度150℃,油炸时间28 min。Pork balls are a traditional food which is convenient to eat,delicious and chewy.Sensory quality is an important index of the quality of pork balls.According to the needs of the company's products,the quality of meatballs was improved on the basis of the products currently on the market,especially in terms of texture and color.And processing technology is a key step in the formation of the quality of pork balls.Therefore,in this paper,the sensory evaluation score was used as the evaluation index to study the effect of processing technology on the quality of pork balls.The main results were as follows:the results showed that the best technology of fried pork balls was as follows:2.5% lotus root powder,0.4% konjac flour,150 ℃frying temperature and 28 min frying time.

关 键 词：猪肉丸 藕粉 魔芋精粉 感官评价 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]