【摘要】 为解决传统红薯淀粉在牦牛肉丸制作中的质构与口感等问题，本文研究了一种新型改良配方。通过单因素以及正交试验，最终确定其最佳配方：小苏打0.7%、黑苦荞粉4%、燕麦粉6%、大豆分离蛋白0.9%。按此配方制作的牦牛肉丸(试验组)与使用红薯淀粉的牦牛肉丸(对照组)相比，牦牛肉丸的质构特性与感官品质得到改善，其可溶性膳食纤维、粗纤维、碳水化合物、铁、锌、硒和粗蛋白含量均提高。研究表明，燕麦粉与黑苦荞粉的组合可有效替代传统红薯淀粉，提升牦牛肉丸的品质。更多还原

【Abstract】 In order to resolve the issues of texture and mouthfeel in yak meatballs associated with the use of traditional sweet potato starch, a novel formulation was developed. Through single-factor experiments and orthogonal array testing, the optimal formulation was established as follows: 0.7% sodium bicarbonate, 4% black buckwheat flour, 6% oat flour, and 0.9% soy protein isolate. Yak meatballs prepared with this optimized formulation(experimental group) exhibited improvements in textural properties and sensory attributes compared to those formulated with sweet potato starch(control group). Furthermore, the experimental group demonstrated higher contents of soluble dietary fiber, crude fiber, carbohydrates, iron, zinc, selenium, and crude protein. The findings suggest that the combination of oat flour and black buckwheat flour can effectively substitute for traditional sweet potato starch, thereby enhancing the overall quality of yak meatballs.更多还原