安徽农业科学2011，Vol.39Issue(25)：15762-15764,3.
牛肉饼中不同油脂复配比例的优化
The Development of Beef Pie Riching in Unsaturated Fatty Acids
摘要
Abstract
[Objective] The study aimed to search for the best combination of unsaturated fatty acid-rich vegetable oil (sunflower oil, olive oil and butter) to replace part of the butter to the steak. [ Method] Orthogonal test design of L9(34) was performed to optimize the addition a-mounts of sunflower oil, olive oil and butter to determine the content on the texture of beef patties and optimal ratio. Physical mouth feel, slice ability, flavor, color, and the texture of beef pie and fatty acid were determined. Sunflower oil, olive oil, butter add volume set to three levels:3% , 4% , 5% . Sensory score systems were used for the evaluation of the beef pie. [ Result] The results showed that the optimal combination was addition amounts of 5% sunflower oil, 4% olive oil and 3% butter. [Conclusion]The study gain optimum formula by orthogonal test. The ratio can be added to lean ground beef in processed into high quality beef patties.关键词
牛肉饼/脂肪酸/质构/感官评定Key words
Beef pie/Fatty acids/Texture/Sensory Evaluation分类
农业科技引用本文复制引用
王浩田,马俪珍,柴丽园..牛肉饼中不同油脂复配比例的优化[J].安徽农业科学,2011,39(25):15762-15764,3.
