【正文】 ..............................................................................................5 第二章實驗內(nèi)容 .............................................................................................................................................6 .................................................................................................. 6 .................................................................................................. 6 .................................................................................................. 6 .................................................................................................. 6 ............................................................................. 6 .................................................................................... 7 .................................................................................................. 8 ....................................................................................... 8 ......................................................................... 8 蔬菜肉丸的質(zhì)構(gòu)測定法 ........................................................................ 8 數(shù)據(jù)處理 ................................................................................................. 8 第三章實驗結(jié)果與分析 ................................................................................................................................8 2 .................................................................................................. 9 ......................................................................... 9 ......................................................................... 9 .................................................................... 10 大豆分離蛋白對肉丸品質(zhì)的影響 ............................................................ 11 ................................................................................................... 12 第四章 實驗結(jié)論和總結(jié) ......................................................................................................................... 14 .......................................................................................................... 14 ． 1卡拉膠 對肉丸品質(zhì)的影響 ...................................................................... 14 ....................................................................... 14 .................................................................... 14 ............................................................. 14 ................................................................................................................. 14 參考文獻 ...................................................................................................................................................... 15 致謝 ............................................................................................................................................................... 16 附錄 ............................................................................................................................................................... 17 附錄 1 ..................................................................................................................... 17 附錄 2 ..................................................................................................................... 18 3 摘要： 功能性添加劑是為了改善肉丸的營養(yǎng)成分，加工工藝，風(fēng)味口感和人們對現(xiàn)在食品的需求。蔬菜含有肉類所不含的營養(yǎng)成分，為了使蔬菜和肉丸更好的結(jié)合在一起，采 用單因素實驗法檢驗卡拉膠、黃原膠、雞蛋蛋清、大豆分離蛋白質(zhì)的添加量對肉丸品質(zhì)的影響。實驗結(jié)果表明： 影響蔬菜肉丸的綜合質(zhì)構(gòu)特性的得分各因素的主次關(guān)系為卡拉膠 黃原膠 大豆分離蛋白 雞蛋， 各成分的最適添加量為卡拉膠 %，黃原膠 %，雞蛋 4%，大豆分離蛋白 3%。 關(guān)鍵字 ：功能性添加劑；蔬菜肉丸；營養(yǎng)成分；正交試驗法 Abstract: Functional additives, in order to improve the nutritional content of meatballs, processing technology, texture and flavor of a people to the demand of food now. Vegetables contain meat does not contain nutrients, in order to make the vegetables and meat balls better together, using single factor experiment method for inspection of carrageenan, xanthan gum, egg white, soy protein isolate content quality of meatballs. The experiment results show that the effect of vegetables meatball quality constitutive relation between primary and secondary of the characteristics of the score of each factor for carrageenan xanthan gum soybean protein isolate eggs, each ponent of the optimum adding amount of % carrageenan, xanthan gum %, 4% of the eggs, isolated soybean protein 3%. Keyword: Functional additive, Vegetables ricemeat dumplings, Nutritional content, Orthogonal test method 4 第一章 前言 蔬菜肉丸 概述 蔬菜肉丸定義 蔬菜肉丸是由肉糜混合蔬菜， 用淀粉使其混合 成型 ，添加各種添加物由熱油炸制而成 ，最常用的蔬菜屬 香菇與胡蘿卜。肉丸與蔬菜混合在 一起，食 用時可以補充僅由肉丸帶來的營養(yǎng)元素不足。 香菇口味鮮美，香味濃郁，營養(yǎng)豐富，有顯著的滋補