糙米粉和柑橘皮粉的复配添加对牛肉饼品质的影响

通过单因素和复配试验，研究糙米粉和柑橘皮粉复配对牛肉饼品质的影响。将糙米粉（0%、1%、2%和3%）和柑橘皮粉（0%、1%、2%、3%和4%）分别添加到牛肉饼中，通过产品得率、颜色（L*、a*、b*）、质构（弹性、黏聚和回复性）等指标的测定，并结合感官评价，筛选出糙米粉和柑橘皮粉的适合添加量，分别为2%和3%，在此添加量下的牛肉饼与空白对照组相比均有最大的产品得率、最佳的质构特性以及最好的感官评分（P < 0.05）。再利用复配试验优化出糙米粉和柑橘皮粉的最适复合配比，结果表明糙米粉和柑橘皮粉的最适复配比例为：糙米粉1.5%，柑橘皮粉3.5%，在此配比下加工的牛肉饼具有良好的产品得率（92.73%）和感官评分。同时低场核磁弛豫时间（T₂）结果显示，此配比下的牛肉饼水分结合最牢固，保水性最好。

Effects of compound addition of brown rice flour and citrus peel powder on the quality of beef patties

The effects of brown rice flour and citrus peel powder on the quality of beef patties were investigated by single-factor test and compounding test. Brown rice flour (0%, 1%, 2% and 3%) and citrus peel powder (0%, 1%, 2%, 3% and 4%) were separately added to the beef patties, and the product yield, color difference (L*, a*, b*), texture (elasticity, cohesiveness and reversibility) were determined. Combined with sensory evaluation, the suitable addition of brown rice flour and citrus peel powder was selected as 2% and 3%, respectively, and with the addition level, the beef patties had the highest product yield, the optimum texture characteristics and the best sensory scores as compared with the blank control group (P < 0.05). The optimum ratios of brown rice flour and citrus peel powder were then optimized using the compounding test, and the results showed that the optimum addition ratio was 1.5% brown rice flour and 3.5% citrus peel powder in the beef patties. The beef patties with the addition ratio had good product yield (92.73%) and sensory scores. The results of low field NMR relaxation time (T₂) also showed that the beef patties with the addition ratio had the strongest water binding and retention capacity.