Optimization of formula of the yam and myotonin medicinal beef balls by response surface methodology

The effect of contents yam rhizome,myotonin,carrageenan on the hardness,elasticity and chewiness of yams,myotonin medicinal beef balls was investigated. The effect of yam rhizome puree,myotonin powder and carrageenan on the sensory quality of medicinal beef balls was studied by the response surface analysis. Results showed that the sequence of three significant effect on the test results was Yam rhizome puree > myotonin powder> carrageenan. The process parameters of optimized Yam,myotonin medicinal beef balls were carrageenan of0.33 g,Yam rhizome puree of 13.43 g,myotonin powder of 24.4 g in terms of beef 100 g. The medicinal beef balls produced according to this formula had good flavor,taste and color.