肉类研究
肉類研究
육류연구
MEAT RESEARCH
2014年
8期
6-9
,共4页
果蔬鸡肉丸%香辣%感官评定
果蔬鷄肉汍%香辣%感官評定
과소계육환%향랄%감관평정
chicken meatball with fruits and vegetables%spicy%sensory evaluation
试验以鸡肉丸子为研究对象，通过添加不同比例的混合果蔬，采用感官评定法，测定混合果蔬添加量对果蔬鸡肉丸子品质的影响。实验结果表明：当果蔬丸子基本配方确定时，混合果蔬比例﹙炒熟黑芝麻∶花生碎∶新鲜红辣椒碎﹚为为0．5∶6∶1．5，辣度适中，产品硬度随添加量增加而增加，光滑性，致密性，内聚性随之减小。另外，混合果蔬添加量为8％时，外观及适口性最佳。
試驗以鷄肉汍子為研究對象，通過添加不同比例的混閤果蔬，採用感官評定法，測定混閤果蔬添加量對果蔬鷄肉汍子品質的影響。實驗結果錶明：噹果蔬汍子基本配方確定時，混閤果蔬比例﹙炒熟黑芝痳∶花生碎∶新鮮紅辣椒碎﹚為為0．5∶6∶1．5，辣度適中，產品硬度隨添加量增加而增加，光滑性，緻密性，內聚性隨之減小。另外，混閤果蔬添加量為8％時，外觀及適口性最佳。
시험이계육환자위연구대상，통과첨가불동비례적혼합과소，채용감관평정법，측정혼합과소첨가량대과소계육환자품질적영향。실험결과표명：당과소환자기본배방학정시，혼합과소비례﹙초숙흑지마∶화생쇄∶신선홍랄초쇄﹚위위0．5∶6∶1．5，랄도괄중，산품경도수첨가량증가이증가，광활성，치밀성，내취성수지감소。령외，혼합과소첨가량위8％시，외관급괄구성최가。
Chicken meatball was taken as the research object. Through adding different proportions of mixed fruit and vegetable into the meatball, the effect of mixed fruit and vegetable addition on chicken meatball was determined by sensory evaluation. The result showed that when the basic formula of fruit and vegetable meatball determined, the proportion of mixed fruit and vegetable ( fry black sesame: crushed peanut:new red pepper) was 0. 5∶6∶1. 5, the product was moderate degree. Product hardness was in-creased with the increase of adding amount, while the smoothness, compactness, cohesiveness was de-creased. In addition, when the addition of mixed fruit and vegetable was 8%, the appearance and palata-bility was the best.
