改良剂对猪肉马铃薯泥品质的影响  

Effect of improvers on quality of pork and mashed potato

作　　者：白菊红 卢付青 朱安妮 齐慧[1] 刘亮 BAI Juhong;LU Fuqing;ZHU Anni;QI Hui;LIU Liang(School of Leisure Tourism,Chengdu Agricultural College,Chengdu,Sichuan 611130,China;Paocai Condiment and Functional Microbiology Research Center,Sichuan Food Fermentation Industry Research and Design Institute Co.,Ltd,Chengdu,Sichuan 611300,China;Academic Affairs Office,North Sichuan Medical College,Nanchong,Sichuan 637100,China)

机构地区：[1]成都农业科技职业学院休闲旅游学院,四川成都611130 [2]四川省食品发酵工业研究设计院有限公司泡菜调味品与功能微生物研究中心,四川成都611300 [3]川北医学院教务处,四川南充637100

出　　处：《美食研究》2023年第4期72-78,共7页Journal of Researches on Dietetic Science and Culture

基　　金：成都农业科技职业学院科研基金项目(22ZR209);四川省杂粮产业化工程技术研究中心开放基金项目(2023CC011)。

摘　　要：为丰富马铃薯泥产品种类及改善产品品质,用马铃薯和猪肉为原料,以冷藏析水率、冻融析水率、质构和感官评价为指标,通过响应面分析法研究单硬脂酸甘油酯、羧甲基纤维素钠和果胶作为复合改良剂对猪肉马铃薯泥品质的影响。结果表明:改良剂最佳添加比例(以猪肉马铃薯泥计)为单硬脂酸甘油酯0.225%、羧甲基纤维素钠0.450%、果胶0.170%;经改良的猪肉马铃薯泥4℃冰箱贮藏6 d的冷藏析水率预测值为14.47%,实测值为14.31%,感官评分、硬度、凝聚性、胶黏性分别为95.60、367.51 g、0.33、131.35,改良剂可明显改善猪肉马铃薯的品质。In order to enrich the product variety and improve the quality of potato puree,using potato and pork as raw materials,the effects of glycerol monostearate,sodium carboxymethyl cellulose(CMC)and pectin as complex improver on the quality of pork and potato puree were studied by response surface analysis(RSP),taking cold storage water extraction rate,freeze-thaw water extraction rate,texture and sensory evaluation as indexes.The results showed that the optimal formula of the improver(based on the weight of pork and mashed potato)was 0.225% monostearin,0.450% CMC and 0.170% pectin.The predicted and measured water extraction rate of the improved pork potato puree stored at 4℃ for 6 days was 14.47%,and the measured value was 14.31%.The sensory scores,hardness,cohesiveness and adhesiveness of the product were 95.60,367.51 g,0.33 and 131.35,respectively.

关 键 词：改良剂 单硬脂酸甘油酯 羧甲基纤维素钠 果胶 猪肉马铃薯泥 品质 

分 类 号：TS972.122.4[轻工技术与工程]