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当前位置: 首页 > 文章 > D-最优混料设计优化油炸牛肉饼中食用胶的添加量 食品工业科技 2018 (1) 247-252
Position: Home > Articles > Optimization of edible gums amount in fried beef patties by using D-optimal mixture design Science and Technology of Food Industry 2018 (1) 247-252

D-最优混料设计优化油炸牛肉饼中食用胶的添加量

作  者：
潘男;张岱玉;王浩;夏秀芳
单  位：
东北农业大学食品学院
关键词：
牛肉饼;食用胶;品质;D-最优混料设计
摘  要：
采用D-最优混料设计优化油炸牛肉饼中三种食用胶(魔芋胶、黄原胶、亚麻籽胶)的添加量。通过测定产品的出品率、保水性、硬度、感官评定,确定三种食用胶的最适添加量及其对肉饼品质的影响。结果表明牛肉饼中最优食用胶配比为:魔芋胶0.227%,黄原胶0.293%,亚麻籽胶0.08%,且三种胶体的添加都可提高牛肉饼的品质,其出品率、保水性、硬度和感官评分均达到所设定的期望响应值。魔芋胶与黄原胶在提高产品的出品率及保水性上起到了协同作用、过多的亚麻籽胶会增大肉饼的硬度,使得评分较低。当魔芋胶和黄原胶比例增大,亚麻籽胶比例减小,在降低肉饼硬度的同时可以获得较高的感官评分。由此得出将食用胶应用到肉饼的生产中可以提高产品的出品率并且改善其品质,使产品更加富有弹性,肉嫩多汁。
译  名：
Optimization of edible gums amount in fried beef patties by using D-optimal mixture design
作  者：
PAN Nan;ZHANG Dai-yu;WANG Hao;XIA Xiu-fang;College of Food Science,Northeast Agricultural University;
关键词：
beef patty;;edible gum;;quality;;D-optimal mixture design
摘  要：
The optimum amount of three kinds of edible gum( konjac gum,xanthan gum and flaxseed gum) in the fried beef patties was optimized by using the D-optimal mixture design.The determine of the three kinds of edible gum optimum amount and its effect on the fried beef patty were studied by measuring the product yield,water retention,hardness,sensory evaluation of product.The results showed that the optimal combination of edible gum in beef patty was 0.227% of konjac gum,0.293% of xanthan gum and 0.08% of flaxseed,and the addition of three kinds of gum could improve the quality of the product.The yield,water-holding capacity,hardness and sensory score all meet the desired response. Konjac gum and xanthan gum played a synergistic effect in improving the product yield and water-holding capacity.Flaxseed gum increased the hardness of the meat patties,but made the score low.When the proportion of konjac gum and xanthan gum increased,the proportion of flaxseed gum was reduced,and a higher sensory score could be obtained while reducing the hardness of the meat patties. The application of edible gum to the production of meat patties could improve the product yield and improve product quality,make the product more flexible,tender and juicy.

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