摘要
利用魔芋精粉、黄原胶和卡拉胶等亲水胶体改善低脂鸡肉丸的硬度和感官品质,采用单因素筛选和正交试验设计,筛选复配亲水胶的最适添加量和复配比例.结果表明,魔芋精粉、黄原胶、卡拉胶三种亲水胶复配能够有效改善低脂白羽鸡肉丸产品的硬度和感官品质,其中魔芋精粉、黄原胶、卡拉胶的添加量分别为0.3%、0.3%、0.3%,添加比例为1∶1∶1时效果最佳.
Abstract： This study was to improve the quality characteristics of low fat chicken balls by using hydrocolloids of konjac, xanthan gum, carrageenan. The optimal dosage and ratio of hydrophilic gumswere selected through experiment design of single factor test, orthogonal test, and mathematical statis tical methods. The results showed that the addition of konjac, xanthan gum, carrageenan could im prove the quality of low fat white chicken meatball products. When the concentration of konjac, xanthan gum, carrageenan was O. 3%, O. 3 %, O. 3%, the ratio of three hydrocolloids was 1 ： 1 ： 1, the products has best characteristics of hardness quality.
出处
《福州大学学报（自然科学版）》
CAS
CSCD
北大核心
2012年第5期690-694,共5页
Journal of Fuzhou University(Natural Science Edition)
基金
福建省科技厅重点资助项目(2012N0015)
关键词
魔芋精粉
黄原胶
卡拉胶
鸡肉丸
硬度特性
konjac
xanthan gum
carrageenan
chicken meatball
hardness quality
