破损饺子制备成丸子制品研究

采用单因素实验、正交实验相结合的方法,探究将破碎饺子改制成丸子制品过程中饺子馅、饺子粉与淀粉最佳配比。结果表明,随着饺子粉含量的增加,肉丸出品率逐渐增加,感官评分最高的三组为10%、12%、14%,但是肉丸煮后表面易开裂,外观形态不佳;将饺子粉含量固定为12%后,添加淀粉改良产品外观,添加淀粉后能显著改善产品外观,使肉丸表面光滑细腻,随着淀粉含量的增加,出品率逐渐增加,感官评分最高的三组为8%、10%、12%,正交实验优化后,结合出品率、感官评分及物性参数值得到饺子馅、饺子粉与淀粉最佳配比为78%∶12%∶10%。

Study on the preparation of ball products by broken dumplings

The method of single factor experiment and orthogonal experiment was adopted,and the optimum ratio of dumpling filling,dumpling powder and starch in the process of converting broken dumplings into ball products was explored.The results showed that with the increase of the content of dumpling powder,the yield rate of meatball gradually increased,and the three groups with the highest sensory score were 10%,12%,and 14%,but the surface of the meatballs was easy to crack after cooking,and the appearance was not good.After the content of dumpling powder was fixed at 12%,the starch was added to improve the appearance of the product,and the appearance of the product was significantly improved after adding starch,and the surface of the meatball was smooth and delicate.With the increase of the content of starch,the yield rate gradually increased,and the three groups with the highest sensory score were 8%,10%,and 12%.After orthogonal experiment optimization,and it was combined with the yield rate,sensory score and physical property parameter values,and the optimum ratio of dumpling filling,dumpling powder and starch was 78%∶12%∶10%.