【摘要】 通过改变用于制作马铃薯肉丸的马铃薯淀粉与肥膘质量比、食盐、大豆分离蛋白、蛋清和冰水用量5个因素，设计Plackett-Burman试验，并结合Box-Behnken响应面法对马铃薯肉丸制作配方参数进行优化.结果表明：在马铃薯肉丸加工过程中，影响其品质的关键性因素为马铃薯淀粉与肥膘质量比、食盐和冰水用量.最佳工艺配方为：马铃薯淀粉与肥膘质量比为73.5∶46.5、食盐质量分数为1.7%和冰水质量分数为17.5%.最佳配方制作的马铃薯肉丸硬度为96.07±0.10 N、弹性为0.839±0.039、黏聚性为0.801±0.020、黏性为7 713.85±0.0)、回复性为0.319±0.047、凝胶强度为13.73±0.09 N、水分含量为(36.45±0.00)%、脂肪含量为(10.52±0.03)%、灰分含量为(1.84±0.00)%;色差值：亮度L~*为56.96±0.02、红度a~*为1.05±0.08、黄度b~*为15.74±0.03.采用优化后的配方制备马铃薯肉丸品质较好.更多还原

【Abstract】 Plackett-Burman design combined with Box-Behnken methodology is used to optimize the formula parameters of potato meatballs by selecting potato starch: fat mass ratio, salt, soy protein isolate, egg white and ice water dosage.The results showed that the key factors affecting the quality of potato meatball were potato starch: fat mass ratio, the amount of salt and ice water.The optimal processing formula of potato meatball was as follows: weight ratio of potato starch and fat was 73.5∶46.5,the amount of salt was 1.7% and the amount of ice water was 17.5%.Potato meatball hardness is 96.07±0.10 N,elasticity is 0.839±0.039,cohesiveness is 0.801±0.020,gumminess is 7 713.849±0.094,resilience is 0.319±0.047,gel strength is 13.73±0.09 N,moisture content(36.45±0.00)%,fat content(10.52±0.03)%,ash content(1.84±0.00)%;chromatic aberration: brightness L~* is 56.96±0.02,redness a~* is 1.05±0.08,yellowness b~* is 15.74±0.03.Potato meatballs are prepared with the optimized formula, and the quality is better.更多还原