河南农业大学学报2017，Vol.51Issue(5)：717-724,8.
糊组分对水滑肉挂糊效果的影响
Effect of batter composition on coating of Shuihuarou
摘要
Abstract
To optimize the coating processes for Shuihuarou,the effect of starch,egg white,water,and salt on the coating effect of Shuihuarou were investigated in this paper on a single factor basis.The optimizations of egg white,water,and salt on the coating effect of Shuihuarou were analyzed by Response Surface Method and the best coating conditions of Shuihuarou were determined.The results showed that the optimization of the coating of Shuihuarou was as follows:egg white amount 68％,water amount 50％,and salt amount 1.5％.Under the optimal condition,the relevant quality index of Shuihuarou was as follows:the viscosity value was 97.24 mPa · s,the paste amount was 0.45 g · g-1 (coat · meat-1),and the score of sensory evaluation was 22.33.关键词
挂糊/水滑肉/黏度/挂糊量Key words
coating/Shuihuarou/viscosity/paste分类
农业科技引用本文复制引用
殷方玉,汤高奇,邵建峰,柳艳霞,孙灵霞,李爽..糊组分对水滑肉挂糊效果的影响[J].河南农业大学学报,2017,51(5):717-724,8.基金项目
河南省重大科技专项项目(161100110800) （161100110800）
