CAJ | 학술논문

本文以香菇海藻粉添加量、两者配比、加水量为试验因素，以肉丸口感、喜好性、硬度、弹性、咀嚼性为参考指标，采用单因素和正交试验确定了香菇海藻肉丸的最佳配方工艺。结果表明：聚类分析确定香菇海藻肉丸硬度适宜等级为：一级，400～550g ；二级，＞550g ；三级，≤400g ；咀嚼性适宜等级为：一级，450～550g ；二级，＞550g ；三级，≤450g。香菇海藻肉丸最佳配方为香菇海藻粉添加量为6％，香菇粉：海藻粉为2∶1，加水量为70％。
본문이향고해조분첨가량、량자배비、가수량위시험인소，이육환구감、희호성、경도、탄성、저작성위삼고지표，채용단인소화정교시험학정료향고해조육환적최가배방공예。결과표명：취류분석학정향고해조육환경도괄의등급위：일급，400～550g ；이급，＞550g ；삼급，≤400g ；저작성괄의등급위：일급，450～550g ；이급，＞550g ；삼급，≤450g。향고해조육환최가배방위향고해조분첨가량위6％，향고분：해조분위2∶1，가수량위70％。
Amount of mushroom-seaweed powder ,ratio of mushroom to seaweed and amount of water were evaluated by single-factor test and orthogonal test according to the taste ,preference ,hardness ,springi-ness and chewiness .The result showed that hardness and chewiness of mushroom-seaweed meatball were divided into three classes according to cluster analysis method :first level for hardness was between 400g and 550g ;second level was over 550g ;third level was less than 400g ;first level for chewiness was between 450g and 550g ;second level was over 550g ;third level was less than 450g .The optimum formula was as follows :the amount of mushroom-seaweed powder of 6% ,the mushroom-seaweed ratio of 2∶1 ,the a-mount of water of 70% .