食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
14期
66-68,69
,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，本文在单因素试验的基础上，采用正交试验设计，对上述3个影响因素进行了综合试验，得出猪肉水汆丸子的最佳配方为：淀粉添加量25%、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，本文在單因素試驗的基礎上，採用正交試驗設計，對上述3箇影響因素進行瞭綜閤試驗，得齣豬肉水汆汍子的最佳配方為：澱粉添加量25%、蛋清添加量10%、水添加量為20%。
영향수탄환자품질적인소유함료중정분적함량，반함료시적가수량이급단청적량，본문재단인소시험적기출상，채용정교시험설계，대상술3개영향인소진행료종합시험，득출저육수탄환자적최가배방위：정분첨가량25%、단청첨가량10%、수첨가량위20%。
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 pork meatballs. On the basis of single factor , orthogonal tests were designed to obtain the optimum parameters. The optimum conditions were as follows:the concentration of corn stach 25%,the addtion of whey protein 10%,and the water 20%. The results indicated that conditions of pork meatballs would be applied value in the food industry and the family food-cooking.
