猪肉、鸡肉、大豆分离蛋白复合型FD即食猪肉丸工艺配方研究  

Study on the Formula of Compound Type FD Ready-to-Eat Pig Meatball with Pork,Chicken and Soybean Protein Isolate

作　　者：范丽军 王旭成 张龙阵 高晓杰 刘苗苗 FAN Lijun;WANG Xucheng;ZHANG Longzhen;GAO Xiaojie;LIU Miaomiao(Central Research Institute,Jinmailang Food Corporation,Longyao 055350)

机构地区：[1]今麦郎食品股份有限公司中央研究所,隆尧055350

出　　处：《食品工业》2024年第4期119-123,共5页The Food Industry

摘　　要：研究以感官评分为评定指标,通过单因素试验确定:猪肉最适含量为13.5%,低于最适含量时,其变化对色泽、风味、口感项分值影响较大,高于最适含量时,其变化对组织结构、口感项分值影响较大;鸡肉最适含量为6.0%,低于和高于最适含量时,其变化对口感、多汁性项分值影响较大;大豆分离蛋白最适含量为6.0%,低于和高于最适含量时,其变化对组织结构、风味项分值影响较大。进行三因素三水平正交试验和交叉验证,确认最优的因素组合为猪肉含量13.5%、鸡肉含量6.0%、大豆分离蛋白含量6.0%。In this study,the sensory score was used as the evaluation index,and the single factor test confirmed that the optimal content of pork was 13.5%.When the optimal content was lower than the optimal content,its change had a greater impact on the score values of color,flavor and taste.When the optimal content was higher than the optimal content,its change had a greater impact on the score values of tissue structure and taste.The optimal content of chicken meat was 6.0%.When the content was lower or higher than the optimal content,the change of the content had a great effect on taste and juiciness scores.The optimal content of soy protein isolate was 6.0%.When the content was lower or higher than the optimal content,the change of soy protein isolate had a great effect on the tissue structure and flavor scores.The orthogonal test of three factors and three levels was carried out,and the optimal factor combination was confirmed as 13.5%pork content,6.0%chicken content and 6.0%soy protein isolate content.

关 键 词：复合型 肉丸 冷冻干燥 正交 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]