【作者】 李奇；

【导师】 赵丽华；

【作者基本信息】 内蒙古农业大学 ， 农业硕士（专业学位）， 2021， 硕士

【摘要】 本试验选用羊肉碎肉为制作原料,燕麦、抗性淀粉、香辛料等为辅料制作燕麦调理羊肉饼,通过单因素响应面试验对调理肉饼的品质指标进行分析,从而开发出优良配方的调理羊肉饼。试验分为燕麦组(抗性淀粉、燕麦、单甘酯)和对照组,深入研究不同配方和不同工艺(烤制温度、烤制时间、腌制时间)对调理羊肉饼品质的影响。试验结果如下:调理羊肉饼最佳配方:燕麦粉添加量27.91%,抗性淀粉添加量为9.61%,单甘酯的添加量为0.41%。其e值为2.30显著高于对照组(p<0.05),弹性值为0.46,内聚性值为0.63均显著高于对照组(p<0.05)。调理羊肉饼最佳工艺:烤制温度为187℃,烤制时间为10 min,腌制时间为12h。调理肉饼感官评分为83.43分,显著高于对照组的77.76(P<0.05)。e值为3.07,p H值为6.61,弹性值为0.61,内聚性值为0.82显著高于对照组(P<0.05),持水性显著高于对照组(p<0.05)。燕麦组腌制和烤制阶段鸟嘌呤含量为18.98 mg/m L、23.62 mg/m L显著低于对照组(p<0.05)。烤制结束后调理肉饼燕麦组亚硝酸盐含量显著低于燕麦组且其含量小于国家规定的30 mg/kg。燕麦组共检测出30种挥发性风味物质,对照组只检测出15种挥发性风味物质,燕麦调理羊肉饼中主要含有醇类、烯烃类、醛类和酯类风味物质,其中1-辛烯-3-醇和苄醇在对照组中未检出。更多还原

【Abstract】 In this experiment,lamb minced meat,oats,resistant starch and spices were used to make oat prepared lamb patties.The experiment were respectively the oatmeal group(resistant starch?oats?monoglyceride)and the control group.The quality of the prepared lamb patties were determined through a single-factor response surface test(baking temperature?baking time?curing time)in order to develop an excellent formula and processing.The results are as follows:The best formula of the prepared lamb patties is the addition amount of oatmeal is27.91%,the addition amount of resistant starch and monoglyceride are 9.61% and 0.41%respectively.The e-value of prepared lamb patties was 2.30 significantly higher than that of the control group(p<0.05),the elasticity value was 0.46,and the cohesion value of0.63 was significantly higher than that of the control group(P<0.05).The best process of the prepared lamb patties is the baking temperature is 187℃,the baking time is 10 min,and the marinating time is 12 h.The sensory score of prepared meat Patty was 83.43,which was significantly higher than 77.76 in the control group(p<0.05).The e-value of the prepared lamb patties was 3.07,the p H value was 6.61,the elasticity value was 0.61,and the cohesion value was 0.82,which was significantly higher than that of the control group(p<0.05),the water holding capacity was significantly higher than that of the control group(p<0.05).The levels of guanine in the oatmeal group during the pickling and roasting stages were 18.98 mg/m L and 23.62 mg/m L were significantly lower than those of the control group(p<0.05).After baking,the nitrite content of the prepared lamb patties was lower than that after the curing and the oatmeal group was lower than the control group,and the content was less than the national standard 30 mg/kg.In the determination of volatile flavor substances,a total of 30 volatile flavor compounds were detected in the oat group,while 15 volatile flavor compounds were detected in the control group.The flavor substances of the oat prepared lamb patties are alcohols?alkenes?aldehydes and esters.Aldehydes,alcohols and esters in oatmeal group were significantly more than those in control group.Oats provide a enrich flavor substances of alcohols and esters for preparing lamb patties,the test results are 1-octene-3-alcohol and benzyl alcohol are provided by oats,because these two alcohols were not detected in the control group.The addition of oatmeal enriches the overall flavor of prepared lamb patties.更多还原