牛肉饼中不同油脂复配比例的优化

目的]将富含不饱和脂肪酸的植物油脂（葵花油、橄榄油和牛油）替代部分牛油添加到牛肉饼中,探寻最佳的比例组合。方法]采用正交试验设计确定牛肉饼中葵花油、橄榄油和牛油的添加量对牛肉饼质构的影响以及最优比例的优化。应用感官评分法对牛肉饼的口感、组织状态、滋气味、色泽进行评分,并对牛肉饼的质构进行测定。结果]感官评定与质构测定结果较一致,最佳组合均为5%葵花油、4%橄榄油和3%牛油。结论]通过正交试验得出其最佳工艺配方,可按照此比例添加到瘦牛肉馅中加工成品质优良的牛肉饼。

The Development of Beef Pie Riching in Unsaturated Fatty Acids

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 amounts 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,oliv...