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响应面法优化黄桃皮渣膳食纤维鸡肉丸加工工艺的研究

刘希凤,王福红

Meat Industry（2021）

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Abstract
将黄桃皮渣加入鸡肉中,研发一款新型膳食纤维鸡肉丸.通过Box-Behnken响应曲面法,对黄桃皮渣膳食纤维鸡肉丸的黄桃皮渣添加量、改性玉米淀粉添加量、卡拉胶添加量、冰水添加量进行优化,得出最佳参数:黄桃皮渣添加量5.5％,改性玉米淀粉添加量12％,卡拉胶添加量0.4％,冰水添加量33％.在此优化条件下,制成的黄桃皮渣膳食纤维鸡肉丸弹性、硬度适中,咀嚼性好,感官评分最高.
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