摘要
采用鸡胸肉为主要原料,添加发酵剂,白砂糖等辅料,通过单因素试验和正交试验对速冻发酵肉串的配方进行了研究优化,确定了最佳配方,其中单因素试验主要有发酵时间对产品质量的影响(同时确定了发酵终pH值对产品质量的影响),最佳发酵剂用量的确定及白砂糖用量对产品质量的影响。由于它们彼此间交互作用,所以通过正交试验进一步确定其最佳组合。正交试验证明最佳组合为发酵时间11 h,白砂糖用量4.5%,发酵剂用量7%。
The research adopted the chicken breast meat as the main raw material adding yeast,sugar,etc.The formula of the fried fermentation chicken string was studied by single factor and orthogonal experiment methods.The single factor experiment mainly includes fermentation time impact on the quality of products（and make sure that the fermentation eventually pH value impact on the quality of products）,best kefir and establishing sugar dosage of impact on the quality of products.But because they can effect each other,so the interaction between orthogonal experiment through further determine the optimal combination.Orthogonal experiments prove the best combination for fermentation time 11 h,sugar dosage 4.5%,kefir dosage 7%.
出处
《食品工业》
北大核心
2012年第1期71-73,共3页
The Food Industry
关键词
鸡肉串
油炸
发酵
chicken string
fried
fermentation
