【摘要】 通过单因素试验与响应面分析法研究燕麦麸、魔芋胶和大豆分离蛋白添加量对宁乡花猪肉丸质构的影响,以燕麦麸、魔芋胶和大豆分离蛋白添加量为试验因子,以肉丸质构特性作为响应值,采用中心组合设计的方法,对宁乡花猪肉丸中添加燕麦麸、魔芋胶和大豆分离蛋白的最佳配方进行优化,建立了二次多项式预测模型。结果表明:优化后的最佳工艺条件为燕麦麸添加量6%,魔芋精粉的浓度0.8%,大豆分离蛋白添加量为2.5%。更多还原

【Abstract】 The effects of amounts of added oat bran, konjac gum and soybean protein isolate on quality of Ningxiang pork meatball were explored by single factor experiment and response surface methodology. To optimize the best radio, oat bran, konjac gum and soybean protein isolate were used as the factors and texture property was used as the response value,then a predictive polynomial quadratic model was set up by means of central composite design.The result showd:the best ratio of additives were oat bran 6 %, konjac gum 0.8 %,soybean protein isolate 2.5 %.更多还原