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投稿时间：2021-04-26
投稿时间：2021-04-26
中文摘要: 为开发一款以甜辣为特色风味的鸡肉丸子，以感官评分为指标，选取黑椒粉、蜂蜜、玉米淀粉、大豆分离蛋白的添加量进行单因素试验，采用响应面法分析确定黑椒蜜汁鸡肉丸子最佳配方为黑椒粉添加量3.0%、蜂蜜添加量8%、玉米淀粉添加量6%、大豆分离蛋白添加量2.5%，此配方制得的鸡肉丸子色泽焦黄、甜辣滋味协调、弹性及硬度适中，感官评分最高。
Abstract:This paper intends to prepare a chicken meatball product with a new flavor，namely，the sweet and spicy chicken meatballs.Four factors in the formula including black pepper powder，honey，corn starch，and isolated soybean protein were selected for single-factor tests with sensory score as the indicator.Response surface methodology was employed to determine the optimal formula.The formula was optimized as 3.0% black pepper powder，8% honey，6% corn starch，and 2.5% isolated soybean protein.The chicken meatballs prepared with this formula had yellow color，harmonious sweet and spicy taste，and moderate elasticity and hardness，showing the highest sensory score.
keywords: chicken meatballs black pepper powder corn starch isolated soybean protein response surface
文章编号：202208019 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| FU Shuang-chao，LÜ Chang-xu，GUO Zong-ming，SANG Wen-jing，CHEN Juan | College of Health，Yantai Nanshan University，Yantai 265713，Shandong，China |
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