物料添加顺序对香菜猪肉丸弹性和多汁性的影响  

Effect of Different Adding Order of Materials on Elasticity and Juiciness of Coriander Pork Meatballs

作　　者：巩林林 赵光辉 张鹏辉 魏云霞 GONG Linlin;ZHAO Guanghui;ZHANG Penghui;WEI Yunxia(Henan Shuanghui Investment&Development Co.,Ltd.,Luohe 462000)

机构地区：[1]河南双汇投资发展股份有限公司,漯河462000

出　　处：《食品工业》2024年第4期1-4,共4页The Food Industry

摘　　要：针对市售猪肉丸产品口感软、弹性脆度不足、多汁性差等问题,研究猪肉40.0%、鸡胸肉30.0%、谷氨酰胺转氨酶0.3%、肥膘12.0%添加顺序对产品弹性、多汁性的影响,通过感官评定法确定香菜猪肉丸最佳物料添加顺序工艺:猪肉和谷氨酰胺转氨酶第一步加入、鸡胸肉第二步加入、肥膘最后一步加入。试验为助力畜禽肉丸类产品研发、提升产品质量以及指导车间实际生产提供重要理论价值。In view of the problems of soft taste,insufficient elastic brittleness and poor juiciness of the pork ball products on the market,the effects of adding order of 40.0%pork,30.0%chicken breast,0.3%glutamine transaminase and 12.0%fat on the elasticity and juiciness of the products were studied,and the optimal adding sequence of materials for pork meatballs with cilantro was determined by sensory evaluation method.Pork and L-Glutamine transaminase were added at the first step,and chicken breast were next,then fat were added at the last step.The experiment provides important theoretical value for the research and development of power animal and poultry meatballs,the improvement of product quality and the guidance of actual production in workshop.

关 键 词：香菜猪肉丸 凝胶弹性 物料添加顺序 弹脆 多汁性 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]