基于质构优化蜜柚白瓤水不溶性膳食纤维兔肉丸制作配方

薛山; 谢建山

doi:10.13386/j.issn1002-0306.2020050375

基于质构优化蜜柚白瓤水不溶性膳食纤维兔肉丸制作配方

薛山^1,2,
谢建山¹

1. 闽南师范大学生物科学与技术学院, 福建漳州 363000;
2. 菌物产业福建省高校工程研究中心, 福建漳州 363000

基金项目:

闽南师范大学博士科研启动基金（2006L21513）；2018年福建省中青年教师教育科研项目（JT180307）；大闽食品（漳州）有限公司博士后项目基金；福建省高校杰出青年科研人才培育计划项目（4206/B11864）；供给侧结构改革与新时代区域经济平衡发展研究（4105/J11815）；福建省科技特派员项目（4206/A81907）。

详细信息

作者简介:
薛山(1988-),女,博士,副教授,研究方向:食品科学,E-mail:yixuanchenglion@sina.com。

中图分类号: TS251.5+4
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出版历程
- 收稿日期: 2020-05-31
- 网络出版日期: 2021-03-02
- 刊出日期: 2021-02-28

Optimiation of the Formulation of Rabbit Meatballs Added with Insoluble Dietar Fiber from White Flesh of Honey-pomelo Based on Texture

XUE Shan^1,2,
XIE Jianshan¹

1. College of Biological Science and Technology, Minnan Normal University, Zhangzhou 363000, China;
2. Engineering Research Center of Fujian Province for Fungal Industry, Zhangzhou 363000, China

摘要

摘要: 研究以质构综合评分为指标，将平和蜜柚白瓤水不溶性膳食纤维（insoluble dietary fiber，IDF）添加至兔肉丸中，优化产品的加工配方。考察白瓤IDF添加量、水分添加量、食盐添加量、复合磷酸盐添加量及玉米淀粉添加量5个单因素对兔肉丸TPA质构特性（硬度、弹性、咀嚼性和回弹性）的影响。采用因子分析法提得两个公共因子，确立兔肉丸质构综合评分指标（Y）：Y=（60.216Y₁+31.197Y₂）/91.413（Y₁=0.382X₁+0.340X₂+0.317X₃-0.229X₄，Y₂=0.270X₁-0.343X₂+0.485X₃+0.613X₄），其中X₁、X₂、X₃、X₄分别为兔肉丸的硬度、弹性、咀嚼性、回弹性。在单因素实验基础上，进一步选取白瓤IDF添加量、水分添加量、玉米淀粉添加量进行响应面优化试验，确定并验证兔肉丸的最佳配方为：白瓤IDF添加量6.16%、水分添加量20.60%、玉米淀粉添加量21.28%，此配方下兔肉丸具备良好硬度、弹性、咀嚼性和回弹性，综合评分最高为0.947±0.015，与预测值接近。
- 兔肉丸 /
- 蜜柚白瓤 /
- 水不溶性膳食纤维 /
- 质构 /
- 综合评分
Abstract: In this experiment,insoluble dietary fiber(IDF)of white flesh of honey-pomelo was added to the rabbit meatball,and the formulation was optimized based on the texture comprehensive score index of the rabbit meatballs. The effects of five single factors(IDF addition,water addition,salt addition,compound phosphate addition,and corn starch addition)on TPA texture(hardness,elasticity,chewiness and resilience)of rabbit meatballs were investigated. Two common factors were obtained by factor analysis,and the texture comprehensive score index of rabbit meatball(Y)was established as follows:Y=(60.216Y₁+31.197Y₂)/91.413,(Y₁=0.382X₁+0.340X₂+0.317X₃-0.229X₄,Y₂=0.270X₁-0.343X₂+0.485X₃+0.613X₄),in which X₁,X₂,X₃ and X₄ represented hardness,elasticity,chewiness and resilience,respectively. On the basis of single factor experiment,response surface optimization experiments were carried out by further selecting IDF addition,water addition and corn starch addition as the factors. The optimum formulation of rabbit meatball was determined and verified as follows:6.16% of IDF addition,20.60% of water addition,21.28% of corn starch addtion. Under this formula,rabbit meatballs had good hardness,elasticity,chewiness and resilience,and the highest comprehensive score was 0.947±0.015,which was close to the predicted value.
- rabbit meatball /
- white flesh of honey-pomelo /
- insoluble dietary fiber(IDF) /
- texture characteristics /
- comprehensive score

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