【摘要】 以鸡胸肉为主要原料,红薯作为辅料,以红薯添加量、猪肉添加量、淀粉添加量、食盐添加量和大豆分离蛋白添加量这5种影响因素进行单因素试验和正交试验,以感官评价标准来确定红薯鸡肉丸的最佳配方。结果表明,原辅料的添加量为:鸡胸肉100g(其他辅料以占鸡胸肉的百分比表示)、猪肉30%、红薯40%、淀粉6%、食盐6%和大豆分离蛋白4%,产品最佳。在此配方下,制得的红薯鸡肉丸略带黄色,香味浓郁,鲜嫩爽滑,滋味鲜美,富有弹性,劲道不硬实,切面细腻,气孔细小均匀,组织状态良好,既有红薯香气又有鸡肉香味,具有很高营养价值。更多还原

【Abstract】 Chicken breast meat was taken as the main raw material,and sweet potato was taken as an auxiliary material. Five influencing factors including addition amount of sweet potato,addition amount of pork,addition amount of starch,addition amount of salt and the addition amount of soy protein isolate were conducted to single factor experiment and orthogonal experiment,and sensory evaluation criteria was used,and the optimum formula of chicken meatball with sweet potato was determined. The results showed that the addition amount of raw materials was 100 g chicken breast meat( other auxiliary materials expressed as the percentage of chicken breast meat),30% pork,40% sweet potato,6% starch,6%salt and 4% soy protein isolate,and the product was the best. The chicken meatball with sweet potato was made in this formula,and it was slightly yellow,and it was rich in flavor,and it was fresh and smooth,and it had delicious taste,and it was rich in elasticity,and it was tough and chewy and not hard,and the cut surface was fine,and the stomata was small and uniform,and the structural state was good. It had both sweet potato aroma and chicken aroma,and it had a high nutritional value.更多还原