| 贡丸制品品质改良的研究 |
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| 引用本文： | 林向阳,邱丽聪,卞智英,娄广庆,张宏. 贡丸制品品质改良的研究[J]. 食品科学, 2008, 29(11): 278 |
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| 作者姓名： | 林向阳 邱丽聪 卞智英 娄广庆 张宏 |
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| 作者单位： | 福州大学生物科学与工程学院，福建海壹食品饮料有限公司 |
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| 摘 要： | 本实验从贡丸的配方和工艺两个方面对贡丸的品质进行了改良。整个实验过程的结果分析以感官评定为主,以质构仪分析和理化指标的分析为辅。对磷酸盐进行了复配,经实验证实,复合磷酸盐的最佳的配比为三聚磷酸钠:焦磷酸钠:六偏磷酸钠=2:2:1。对贡丸浆料的乳化时间做了研究,得出贡丸浆料最佳的乳化时间为12h。
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| 关 键 词： | 贡丸 复合磷酸盐 乳化时间 质构分析 |
Study on Quality Improvement of Pork Balls |
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| LIN Xiang-yang,QIU Li-cong,,BIAN Zhi-ying,LOU Guang-qing,ZHANG Hong. Study on Quality Improvement of Pork Balls[J]. Food Science, 2008, 29(11): 278 |
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| Authors: | LIN Xiang-yang QIU Li-cong BIAN Zhi-ying LOU Guang-qing ZHANG Hong |
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| Affiliation: | LIN Xiang-yang1,QIU Li-cong1,2,BIAN Zhi-ying2,LOU Guang-qing1,ZHANG Hong1 |
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| Abstract: | The experiments were carried out on the quality improvement of the pork balls by the design of formula and processing process.The whole process of analysis mainly was performed according to the sensory evaluation results,supplemented by texture analysis and physiochemical indices.The experimental results confirmed that the best ratio of compound phosphates is 2:2:1(sodium tripolyphosphate:sodium pyrophosphate:sodium hexametaphosphate).The optimal emulsifying time of slurry for producing pork balls is 12 h. |
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| Keywords: | pork balls compound phosphates emulsifying time texture analysis |
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