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Position: Home > Articles > Optimization of Key Process Conditions for the Making of Yangzhou-style Large Meatballs FOOD SCIENCE 2010,31 (16) 145-150

影响狮子头口感的关键工艺标准研究

作  者：
周晓燕;唐建华;陈剑;王萧
单  位：
扬州大学旅游烹饪学院
关键词：
狮子头;口感;正交试验;工艺参数
摘  要：
目的:通过对影响狮子头口感的关键要素的研究,得出狮子头最佳工艺配比和加热时间。方法:先采用单因素分析法,通过嫩度、滑爽度、肥腻感感官品质进行鉴定得出淀粉用量、用盐量、肥瘦比、加热时间的工艺参数,再用正交试验法得出综合配比的最佳值,同时运用质构仪、水分检测、脂肪检测方法得出狮子头在不同条件下的硬度、水分含量、脂肪含量,通过相关性分析得出硬度、水分、脂肪与工艺参数之间的关系。结果:狮子头的最佳工艺配比为肥瘦比5:5、用盐量3g、淀粉用量10g、加热时间120min。
译  名：
Optimization of Key Process Conditions for the Making of Yangzhou-style Large Meatballs
作  者：
ZHOU Xiao-yan,TANG Jian-hua,CHEN Jian,WANG Xiao (School of Tourism and Culinary Science, Yangzhou University,Yangzhou 225127, China)
关键词：
Yangzhou-style large meatballs;mouthfeel;orthogonal array design;process conditions
摘  要：
Four key process conditions affecting the overall sensory quality of Yangzhou-style large meatballs, i.e., salt and starch amounts, ratio of fat meat to lean meat and cooking time at 7 different levels were investigated by one-factor-at-a-time method. The optimum levels of the process conditions for achieving a maximum overall sensory score of Yangzhou-style large meatballs were determined by orthogonal array design method as follows: ratio of fat meat to lean meat 5:5, salt amount 3 g, starch amount 10 g and cooking time 120 min. Meanwhile, the changes of tenderness, hardness and moisture content of Yangzhou-style large meatballs during cooking were measured and correlation analysis among the overall sensory score, tenderness, hardness and moisture content of Yangzhou-style large meatballs was made.

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