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投稿时间：2021-03-26
投稿时间：2021-03-26
中文摘要: 对利用脂肪替代物生产低脂类肉制品进行研究，将蓝莓渣膳食纤维粉、魔芋胶、糯米粉3种糖基脂肪替代物添加到低脂鸡肉丸中，通过单因素试验和正交试验，以感官评分、蒸煮损失率和质构特性作为评价指标，确定最佳配方为蓝莓渣膳食纤维粉2.0%、魔芋胶0.8%、糯米粉8.0%、鸡胸肉50%、冰水30%、食盐1.4%、姜粉1%、白胡椒粉0.8%、鸡精0.5%、蒜泥0.5%。该配方的鸡肉丸脂肪含量较低，蛋白质和膳食纤维含量较高，微生物指标符合国家标准，满足消费者对食品口感、营养、安全等多方面需求。
Abstract:The use of fat substitute to produce low-fat meat products was studied.Blueberry residue dietary fiber powder，konjac gum，and glutinous rice flour were added to low-fat chicken meatballs.Through single factor and orthogonal testing，sensory score，cooking loss rate，and texture characteristics were used as the evaluation indices.The optimal formulation was dietary fiber powder of blueberry residue 2.0%，konjac gum 0.8%，glutinous rice flour 8.0%，chicken breast 50%，ice water 30%，salt 1.4%，ginger 1%，white pepper 0.8%，chicken extract 0.5%，and garlic 0.5%.This formulation produced chicken meatballs with low-fat content and high protein and dietary fiber content.The microbial indices complied with national standards to meet consumers' demands for food taste，nutrition，safety，and other aspects.
keywords: fat substitute chicken meatballs sensory evaluation texture characteristics cooking loss rate
文章编号：202204017 中图分类号： 文献标志码：
基金项目:辽宁农业职业技术学院院级科研项目[辽农职科合字（2019）第08号]
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