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为了丰富鸡肉丸风味,将南瓜果肉添加到鸡肉丸中,开发了南瓜鸡肉丸新产品。通过单因素实验和正交试验确定速冻南瓜鸡肉丸配方,表明鸡肉丸最佳配方为复合磷酸盐的质量分数0.1%,大豆分离蛋白的质量分数5%,玉米淀粉的质量分数6.0%,南瓜的质量分数30%。
In order to enrich the flavor of chicken balls, the pumpkin pulp was added to the chicken balls and a new product of pumpkin chicken balls was developed. Through the single factor experiment and the orthogonal experiment, the formula of quick-frozen pumpkin chicken meatball was determined, which showed that the optimum formula of chicken meatball was 0.1% of compound phosphate, 5% of soybean protein isolate, 6.0% of corn starch, Quality score of 30%.