基于质构优化蜜柚白瓤水不溶性膳食纤维兔肉丸制作配方
TS251.5+4; 研究以质构综合评分为指标,将平和蜜柚白瓤水不溶性膳食纤维(insoluble dietary fiber,IDF)添加至兔肉丸中,优化产品的加工配方.考察白瓤IDF添加量、水分添加量、食盐添加量、复合磷酸盐添加量及玉米淀粉添加量5 个单因素对兔肉丸TPA质构特性(硬度、弹性、咀嚼性和回弹性)的影响.采用因子分析法提得两个公共因子,确立兔肉丸质构综合评分指标(Y):Y =(60.216Y,+31.197Y2)/91.413(Y,= 0.382X,+0.340X2+0.317X3-0.229X4,Y2 =0.270X1-0.343X2+0.485X3+0.613X4),其中X...
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| Published in | 食品工业科技 Vol. 42; no. 5; pp. 138 - 151 |
|---|---|
| Main Authors | , |
| Format | Journal Article |
| Language | Chinese |
| Published |
菌物产业福建省高校工程研究中心,福建漳州363000%闽南师范大学生物科学与技术学院,福建漳州363000
01.03.2021
闽南师范大学生物科学与技术学院,福建漳州363000 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-0306 |
| DOI | 10.13386/j.issn1002-0306.2020050375 |
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| Abstract | TS251.5+4; 研究以质构综合评分为指标,将平和蜜柚白瓤水不溶性膳食纤维(insoluble dietary fiber,IDF)添加至兔肉丸中,优化产品的加工配方.考察白瓤IDF添加量、水分添加量、食盐添加量、复合磷酸盐添加量及玉米淀粉添加量5 个单因素对兔肉丸TPA质构特性(硬度、弹性、咀嚼性和回弹性)的影响.采用因子分析法提得两个公共因子,确立兔肉丸质构综合评分指标(Y):Y =(60.216Y,+31.197Y2)/91.413(Y,= 0.382X,+0.340X2+0.317X3-0.229X4,Y2 =0.270X1-0.343X2+0.485X3+0.613X4),其中X1、X2、X3、X4分别为兔肉丸的硬度、弹性、咀嚼性、回弹性.在单因素实验基础上,进一步选取白瓤IDF添加量、水分添加量、玉米淀粉添加量进行响应面优化试验,确定并验证兔肉丸的最佳配方为:白瓤IDF添加量6.16％、水分添加量20.60％、玉米淀粉添加量21.28％,此配方下兔肉丸具备良好硬度、弹性、咀嚼性和回弹性,综合评分最高为0.947±0.015,与预测值接近. |
|---|---|
| AbstractList | TS251.5+4; 研究以质构综合评分为指标,将平和蜜柚白瓤水不溶性膳食纤维(insoluble dietary fiber,IDF)添加至兔肉丸中,优化产品的加工配方.考察白瓤IDF添加量、水分添加量、食盐添加量、复合磷酸盐添加量及玉米淀粉添加量5 个单因素对兔肉丸TPA质构特性(硬度、弹性、咀嚼性和回弹性)的影响.采用因子分析法提得两个公共因子,确立兔肉丸质构综合评分指标(Y):Y =(60.216Y,+31.197Y2)/91.413(Y,= 0.382X,+0.340X2+0.317X3-0.229X4,Y2 =0.270X1-0.343X2+0.485X3+0.613X4),其中X1、X2、X3、X4分别为兔肉丸的硬度、弹性、咀嚼性、回弹性.在单因素实验基础上,进一步选取白瓤IDF添加量、水分添加量、玉米淀粉添加量进行响应面优化试验,确定并验证兔肉丸的最佳配方为:白瓤IDF添加量6.16％、水分添加量20.60％、玉米淀粉添加量21.28％,此配方下兔肉丸具备良好硬度、弹性、咀嚼性和回弹性,综合评分最高为0.947±0.015,与预测值接近. |
| Author | 谢建山 薛山 |
| AuthorAffiliation | 闽南师范大学生物科学与技术学院,福建漳州363000;菌物产业福建省高校工程研究中心,福建漳州363000%闽南师范大学生物科学与技术学院,福建漳州363000 |
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| Author_FL | XIE Jianshan XUE Shan |
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| Author_xml | – sequence: 1 fullname: 薛山 – sequence: 2 fullname: 谢建山 |
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| DocumentTitle_FL | Optimization of the Formulation of Rabbit Meatballs Added with Insoluble Dietary Fiber from White Flesh of Honey-pomelo Based on Texture |
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| Keywords | 综合评分 兔肉丸 蜜柚白瓤 质构 水不溶性膳食纤维 |
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| Publisher | 菌物产业福建省高校工程研究中心,福建漳州363000%闽南师范大学生物科学与技术学院,福建漳州363000 闽南师范大学生物科学与技术学院,福建漳州363000 |
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| Title | 基于质构优化蜜柚白瓤水不溶性膳食纤维兔肉丸制作配方 |
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