食品与发酵科技
食品與髮酵科技
식품여발효과기
SICHUAN FOOD AND FERMENTATION
2014年
2期
92-95
,共4页
水汆丸子%玉米淀粉%蛋清
水汆汍子%玉米澱粉%蛋清
수탄환자%옥미정분%단청
water-boiled meatball%corn starch%whey protein
影响水汆丸子品质的因素有馅料中淀粉的含量、拌馅料时的加水量以及蛋清的量等，在单因素试验的基础上，采用正交试验设计，对上述三个影响因素进行了综合试验，得出鸡肉水汆丸子的最佳配方为：淀粉添加量30%、蛋清添加量10%、水添加量为20%。
影響水汆汍子品質的因素有餡料中澱粉的含量、拌餡料時的加水量以及蛋清的量等，在單因素試驗的基礎上，採用正交試驗設計，對上述三箇影響因素進行瞭綜閤試驗，得齣鷄肉水汆汍子的最佳配方為：澱粉添加量30%、蛋清添加量10%、水添加量為20%。
영향수탄환자품질적인소유함료중정분적함량、반함료시적가수량이급단청적량등，재단인소시험적기출상，채용정교시험설계，대상술삼개영향인소진행료종합시험，득출계육수탄환자적최가배방위：정분첨가량30%、단청첨가량10%、수첨가량위20%。
In this paper, the amount of corn starch and the addition of water and whey protein were studied in order to determine the effect of those factors on the qualities of chicken meatballs. On the basis of single factor , orthogonal tests were designed to obtain the optimum parameters. The optimum conditions were as follows: the con-centration of corn starch 30%, the addition of whey protein 10%, and the water 20%. The results indicated that conditions of chicken meatballs would be applied value in the food industry and the family food-cooking.
