食品科学 ›› 2009, Vol. 30 ›› Issue (23 ): 79-82.doi: 10.7506/spkx1002-6300-200923016
• 基础研究 • 上一篇 下一篇
周存六，雷光波，赵亚群，方红美，王 武，蔡克周，陈从贵
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合肥工业大学大学生创新性实验计划项目(2008cxsy081)；安徽省科技攻关项目(08010301080)
ZHOU Cun-liu，LEI Guang-bo，ZHAO Ya-qun，FANG Hong-mei，WANG Wu，CAI Ke-zhou，CHEN Cong-gui
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摘要：
研究山药、鸭皮、κ- 卡拉胶等添加量，以及加热方式等工艺参数对鸭肉丸的硬度、弹性、咀嚼性和白度的影响。结果表明，影响山药鸭肉丸品质主次因素为：κ- 卡拉胶＞鸭皮＞山药粉＞加热方式；最优方案为：鸭皮10%、山药粉15%、κ- 卡拉胶0.25%，先70℃加热25min 后85℃加热20min 的两段式加热。
关键词: 鸭肉丸, 山药, 白度, 硬度, 弹性, 咀嚼性
Abstract:
Effects of addition amount of yam powder, duck skin and κ-konjac gum, and heating style on hardness, elasticity, chewiness and brightness of duck meatballs were investigated. The effect on quality characteristics of duck meatballs from strong to weak was κ-konjac gum, duck skin, yam powder and heating style. The optimal strategy for preparing duck meatballs was 10 % duck skin, 15 % yam powder, 0.25 % κ-konjac gum and sequential heating style with an initial temperature at 70 ℃ for 25 min and a final temperature at 85 ℃ for 20 min.
Key words: duck meatball, yam powder, brightness, hardness, elasticity, chewiness
中图分类号:
TS251.55
周存六，雷光波，赵亚群，方红美，王 武，蔡克周，陈从贵. 山药鸭肉丸品质特性影响因素研究[J]. 食品科学, 2009, 30(23 ): 79-82.
ZHOU Cun-liu，LEI Guang-bo，ZHAO Ya-qun，FANG Hong-mei，WANG Wu，CAI Ke-zhou，CHEN Cong-gui. Factors on Quality Characteristics of Duck Meatballs[J]. FOOD SCIENCE, 2009, 30(23 ): 79-82.
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