摘要
研究了添加质构化小麦蛋白对复合鸡肉糜脯的质地和口感的影响。通过质构比小麦蛋白添加量单因素试验,得出感官总分与硬度之间的关系,在硬度为3 000 g左右,质地得分较高;运用响应面分析法确定了对复合鸡肉糜脯感官品质总分影响最大的是质构比小麦蛋白的添加量,最佳工艺为:鸡肉斩拌时间为18s,质构化小麦蛋白添加量为34.78%和质构化小麦蛋白细丝长度要保持在2～3 mm。
The paper studied that textured wheat protein was added to improve the texture and taste of compsite dried chicken gruel slice, single-factor experiments were used to assess the relationship of sensory scores and hard- ness, the texture was good when the hardness was at about 3 000 g. Through the response surface analysis, we draw the most influential factor to sensory evaluation is the addition of textured wheat protein, best process parameters for the compsite dried chicken gruel slice： the chopped time is 18s, the addition of textured wheat protein is 34.78% and length of textured wheat protein filament is 2 - 3 ram.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第8期156-160,共5页
Food and Fermentation Industries
基金
广东省教育部产学研结合项目(2009B090300002)
关键词
复合鸡肉糜脯
硬度
感官评价
响应面法
compsite dried chicken gruel slice, hardness, sensory evaluation, response surface methodolody （RSM）
