牦牛肉膨化薯片配方工艺优化及其食用品质分析  

Optimization of Formula and Processing Technology for Puffed Potato Chips in Yak Meat and Analysis of Their Edible Quality

作　　者：刘洋 迟明 张艳珍 王菲 白家瑞 LIU Yang;CHI Ming;ZHANG Yanzhen;WANG Fei;BAI Jiarui(Qinghai Light Industry Research Institute Co.,Ltd.,Qinghai,Xining,810000,China)

机构地区：[1]青海省轻工业研究所有限责任公司,青海西宁810000

出　　处：《高原农业》2025年第1期112-124,共13页Journal of Plateau Agriculture

基　　金：青海省中央引导地方科技发展资金项目(2022ZY004)。

摘　　要：本研究旨在探究牦牛肉膨化薯片的最佳工艺配方,考察牦牛肉添加量、青稞粉添加量、大豆分离蛋白添加量对薯片感官评分、硬度、酥性和脆性的影响。通过单因素试验结合响应面方差分析优化其最佳工艺配方,并对成品薯片进行电子舌味觉分析、理化指标、微生物指标及营养成分检测。研究结果表明,各因素对薯片的影响顺序为大豆分离蛋白添加量>牦牛肉添加量>青稞粉添加量,最佳工艺参数为牦牛肉添加量20%、青稞粉添加量5%、大豆分离蛋白添加量13%。此时薯片品质最佳,实际感官评分为96.7。成品薯片具有良好的食用品质,薯片色泽金黄,兼具牦牛肉和青稞粉的香气,组织形态完整,口感酥脆,味觉方面具有明显的鲜味、咸味和苦味,蛋白质含量为27 g/100 g(45%营养素参考值NRV)≥20%NRV,满足高蛋白食品的声称要求,其他营养成分指标均属于正常范畴,理化指标及微生物指标均符合国家标准。This study aimed to explore the optimum formula of yak meat expanded potato chips,examine yak meat,highland barley powder adding quantity,soybean separation protein content of potato chips.By single factor experiment,combining the response surface analysis of variance to optimize the best craft formula,and electronic tongue taste analysis was carried out on the finished product of potato chips,microbiological,physical and chemical indicators.The research results showed that the influence of various factors on the chips was in order of the soybean separation protein content>yak meat content>highland barley powder adding quantity,with optimum technological parameters of yak meat as 20%,highland barley powder adding quantity as 5%,and soybean protein isolated was 13%.The actual sensory score was 96.7.The finished chips have good edible quality,golden color,aroma of yak meat and highland barley powder,complete texture and crispy taste,and obvious umami,salty and bitter taste,and the protein content was 27 G/100 g(45%NRV)≥20%NRV,which met the claim of high-protein food.The other nutritional components were in the normal range,and the physicochemical and microbiological indexes were in line with the national standard.

关 键 词：牦牛肉 膨化薯片 响应面 食用品质 高蛋白 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]