| 响应面法优化低脂猪肉丸加工工艺研究 |
| |
| 引用本文： | 李煜,卢进峰,王雅静,张静,胡红梅.响应面法优化低脂猪肉丸加工工艺研究[J].肉类工业,2011(11). |
| |
| 作者姓名： | 李煜 卢进峰 王雅静 张静 胡红梅 |
| |
| 作者单位： | 安徽宝迪肉类食品有限公司,安徽淮北,235000 |
| |
| 摘 要： | 以低脂猪肉丸为研究对象,通过响应面法研究了大豆分离蛋白、卡拉胶及脂肪对低脂猪肉丸感官评分值的影响。建立了二次多项模型,且模型高度显著、拟合度良好。研究结果表明,优化后生产低脂猪肉丸的工艺参数为:大豆分离蛋白添加量3.23%,卡拉胶添加量0.11%,脂肪添加量10.44%。
|
| 关 键 词： | 猪肉丸 低脂 响应面实验设计 |
Study on processing technology of low-fat pork meat ball optimized by response surface method |
| |
| Abstract: | In this study,low fat pork meat ball was taken as the research object,and the effects of soybean protein isolate,carrageenan and fat on the sensory evaluation of low fat pork meat ball were investigated by response surface method.And a quadratic polynomial model with highly significant and good fitting degree was established.The results showed that the optimized production condition of low fat pork meatballs was soybean protein isolate 3.23%,carrageenan 0.11% and 10.44% fat. |
| |
| Keywords: | pork meat ball low fat response surface method |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
