發(fā)布時(shí)間：2018-01-26 19:31

  本文關(guān)鍵詞： 燕麥麩添加量 燕麥麩豬肉丸 原料配比 烹飪方式 儲藏條件 復(fù)熱　出處：《浙江大學(xué)》2017年碩士論文　論文類型：學(xué)位論文

【摘要】：豬肉丸是我國一種歷史悠久的家常傳統(tǒng)肉制品,一般由瘦肉和肥膘以七比三的比例制成,其口感細(xì)膩、多汁爽口、彈性十足、香味濃厚,受到各地居民的喜愛。然而,隨著人們健康意識的提高,低脂高纖維高蛋白產(chǎn)品倍受關(guān)注,烹飪、儲藏及復(fù)熱方式對產(chǎn)品的影響也日益受到關(guān)注。燕麥麩具有良好的凝聚性,且具有高纖維的特點(diǎn),因此,選用燕麥麩來代替部分肥膘以達(dá)到降脂增纖維的目的,從而使得豬肉丸更加健康營養(yǎng)。本文首先探究了燕麥麩添加量對豬肉丸的品質(zhì)影響,接著從新型產(chǎn)品燕麥麩豬肉丸的研發(fā)入手,繼而探究了四種烹飪方式對燕麥麩豬肉丸品質(zhì)的影響,并在此基礎(chǔ)上探究了不同儲存溫度及時(shí)間對水煮肉丸的品質(zhì)影響,最后對冷凍的水煮樣品進(jìn)行復(fù)熱處理,并探究不同復(fù)熱方式對其品質(zhì)的影響差異。主要研究結(jié)果如下:1.燕麥款添加量對燕麥麩豬肉丸品質(zhì)的影響為了采用燕麥麩糊替代豬肉丸中部分脂肪以開發(fā)最佳的低脂肉丸,本實(shí)驗(yàn)研究不同燕麥麩添加量對傳統(tǒng)豬肉丸的感官品質(zhì)、色澤、質(zhì)構(gòu)、基本成分、風(fēng)味物質(zhì)及氧化程度的影響,從而為低脂燕麥麩豬肉丸的開發(fā)提供可行性建議。結(jié)果表明:當(dāng)燕麥麩占總物料質(zhì)量為3.09%時(shí),其感官總評最高。隨燕麥麩含量增加,其硬度、咀嚼性顯著降低;明度逐漸減小,紅度與黃度增加;脂肪含量顯著減少,粗纖維、蛋白質(zhì)、水分含量增加。根據(jù)電子鼻及氣相色譜-質(zhì)譜分析發(fā)現(xiàn),5組樣品的風(fēng)味差異明顯且脂肪氧化產(chǎn)物的含量降低;高效液相色譜分析顯示,核苷酸含量并無顯著差異,而氨基酸總量顯著下降;過氧化值逐漸降低,但硫代巴比妥酸值卻增加。綜上,燕麥麩添加量對產(chǎn)品各方面的品質(zhì)具有不同影響,因此,選擇適當(dāng)?shù)难帑滬熖砑恿?3.09%)能保證其綜合品質(zhì)最佳。2.燕麥灘豬肉丸關(guān)鍵性原料最佳添加量:的探究在對燕麥麩豬肉丸的各項(xiàng)原料進(jìn)行單因素預(yù)實(shí)驗(yàn)之后,選出燕麥麩、大豆分離蛋白及復(fù)合磷酸鹽作為關(guān)鍵性原料進(jìn)行正交試驗(yàn),從而確定這三者在燕麥麩豬肉丸中的最佳添加量。根據(jù)感官評價(jià)選出較優(yōu)的四組樣品后進(jìn)行質(zhì)構(gòu)、色澤、析水率、基本成分及氧化程度分析。結(jié)果顯示:1號、5號、6號及9號樣品最受歡迎,其模糊數(shù)學(xué)綜合評分較高,將其分別更名為A、B、C、D組并進(jìn)行后續(xù)試驗(yàn)。就質(zhì)構(gòu)而言,四組樣品的硬度、粘聚性、咀嚼性及回復(fù)性差異較大,而彈性差異不大。就色差而言,A組的L*最大,而B組樣品的a*及b*最大,利于肉色的顯現(xiàn)。就水分損失而言,B、C組在解凍時(shí)的水分損失最少。D組的脂肪含量最低而纖維素和蛋白質(zhì)含量最高,故營養(yǎng)價(jià)值最高。據(jù)POV值及TBA值顯示,B組的氧化程度較低。綜上所述,B組為燕麥麩豬肉丸關(guān)鍵性材料的最佳組合,即相對于物料總重而言,燕麥麩添加量為3.09%,大豆分離蛋白添加量為1.62%,復(fù)合磷酸鹽添加量為0.27%。3.四種烹飪方式對燕麥麩豬肉丸品質(zhì)的影響在上一章的研究基礎(chǔ)上,本文探究了常用的家庭烹調(diào)方法(水煮、氣蒸、微波和油炸)對燕麥麩豬肉丸感官性狀、營養(yǎng)成分與風(fēng)味物質(zhì)的影響。經(jīng)感官評價(jià)可得,油炸肉丸的綜合感官性狀最佳,其次為氣蒸、水煮和微波樣品;經(jīng)烹飪損失及基本成分測定可知,微波所造成的烹飪損失最大(9.95%),而水煮(2.17%)及氣蒸(3.41%)損失較小;與生肉丸(59.67%)相比,水煮(65.72%)及氣蒸(64.35%)導(dǎo)致水分含量增加,而微波(50.51%)及油炸(59.29%)則降低,而蛋白及脂肪含量均增加;經(jīng)電子鼻及GC-MS分析顯示,所有熟肉丸及生肉丸之間的香味均存在顯著性差異,并鑒定出73種風(fēng)味物質(zhì),生肉丸所測得的揮發(fā)性風(fēng)味物質(zhì)含量最大(100.871AU×106/g wet matter),其次為水煮(80.872AU×106/g wet matter)、微波(67.395AU× 106/g wet matter)、氣蒸(62.033AU× 106/g wet matter),而油炸(41.522AU×106/g wet matter)最少,但烹飪后對風(fēng)味影響較大的醇類、醛類及酮類的含量增加,而脂肪烴類、酯類及其他類則有所下降。經(jīng)HPLC檢測所得,烹飪有助于肉樣中呈味核苷酸及游離氨基酸的生成,且微波所產(chǎn)生的主要呈味物質(zhì)GMP(15.684mg/100g)與IMP(42.450mg/100g)最多,其次為油炸(13.341mg/100g、38.880mg/100g)、水煮(10.551mg/100g、36.082mg/100g)、氣蒸(10.097mg/100g、34.562mg/100g)。而氣蒸所得樣品中氨基酸含量最大(2302mg/100g),其次為微波(1933.760mg/100g)、水煮(1401.611mg/100g)、油炸(1334.574mg/100g)。綜合各項(xiàng)指標(biāo),微波烹制后的燕麥麩豬肉丸的香味及滋味最佳,但表觀狀態(tài)有所欠缺。4.儲藏條件對燕麥麩豬肉丸品質(zhì)的影響凍藏是豬肉丸最常用的儲藏方式,良好的儲藏條件可以最大程度保證產(chǎn)品的質(zhì)量。結(jié)合生產(chǎn)實(shí)際,本文研究了水煮燕麥麩豬肉丸在-4℃和-18℃下分別凍存1個(gè)月、2個(gè)月及6個(gè)月后的感官、質(zhì)構(gòu)、色差、核苷酸及氨基酸含量的變化,以及在6個(gè)月內(nèi)的脂質(zhì)氧化程度的變化。結(jié)果表明:-18℃下儲存的樣品較-4℃的感官評價(jià)低,且隨著凍藏時(shí)間的延長,感官評價(jià)的總分、L*及a*逐漸降低,而b*則有所增加;-4℃下,隨著凍藏時(shí)間的延長,IMP的含量逐漸降低,但均大于新鮮樣品中的含量,而-18℃的凍藏溫度下,IMP無明顯變化(P0.05);相同溫度下,游離氨基酸的總量也隨時(shí)間的延長而減少,且溫度越低,含量越小;隨時(shí)間延長,不同凍存溫度下的樣品的POV值均減小,而TBA值均增加,且-18℃大于-4℃樣品,但當(dāng)時(shí)間達(dá)到10周后,氧化反應(yīng)基本停止。綜上,凍藏時(shí)間越長,燕麥麩豬肉丸的品質(zhì)變化越大;且溫度越低,對樣品的影響越大。5.四種復(fù)熱方式對燕麥麩豬肉丸品質(zhì)的影響復(fù)熱是消費(fèi)者食用速凍豬肉丸的必經(jīng)之路。為了探究速凍的燕麥麩豬肉丸在不同復(fù)熱方式處理之后的品質(zhì)變化差異,本實(shí)驗(yàn)從感官評價(jià)、質(zhì)構(gòu)、色差、基本成分(水分含量、蛋白質(zhì)含量、脂肪含量)、揮發(fā)性風(fēng)味物質(zhì)(電子鼻分析)及氧化程度入手,以解凍而未復(fù)熱的樣品為對照組,對經(jīng)過水煮、氣蒸、微波及油炸復(fù)熱后的樣品進(jìn)行實(shí)驗(yàn),從而總結(jié)出四種復(fù)熱方式對燕麥麩豬肉丸的品質(zhì)影響差異。結(jié)果表明:氣蒸與油炸的感官總評最佳,但油炸的表觀狀態(tài)有所欠缺。不同復(fù)熱處理導(dǎo)致樣品的質(zhì)構(gòu)存在較大差異,且感官評價(jià)與硬度、粘聚性呈極顯著性負(fù)相關(guān),與咀嚼性呈顯著性負(fù)相關(guān);油炸使得樣品的b*與L*均增加,色澤誘人,同時(shí)使得樣品水分驟減,而蛋白質(zhì)及脂肪含量驟增,其次為微波;不同烹飪方式處理后的樣品組之間風(fēng)味差異顯著,且LDA比PCA區(qū)分度更加明顯;未經(jīng)復(fù)熱的樣品的氧化程度最低而油炸樣品的氧化程度最高,水煮、氣蒸及微波樣品的氧化程度居中。
[Abstract]:Pork balls in China is a long history of traditional home cooked meat products, lean meat and fat by more than seven to three ratio is made, its delicate taste, juicy and refreshing, flexible, strong smell, by local residents love. However, with the improvement of people's health consciousness, low fat high fiber high protein products has attracted more attention, cooking, storage and heat recovery methods on the effects of the products are a growing concern. Oat bran has condensed well, and has the characteristics of high fiber, therefore, selection of oat bran to replace part of the fat in order to achieve the purpose of lowering the fiber, which makes the pork balls healthier. This paper first explores the addition of oat bran the amount of pork quality, and then from the research and development of new products of oat bran pork balls, and then explore the effects of four kinds of cooking methods on oat bran quality of pork meatballs, and on the basis of the research With the storage temperature and time affect the quality of the end of Rice-meat dumplings boiled, frozen boiled samples of complex heat treatment, and explore the different complex ways of heat effects on the quality of the difference. The main results are as follows: 1. the amount of added oat oat bran quality of pork meatballs to gather to develop the best alternative fat pork balls using oat bran paste of low-fat Rice-meat dumplings in this study, different oat bran addition on traditional pork balls sensory quality, color, texture, flavor and basic composition, influence degree of oxidation, so as to provide feasible suggestions for the development of oat bran low-fat pork balls. The results show that when the total material quality of oat bran 3.09%, the highest overall sensory. With oat bran content increased, the hardness and chewiness decreased significantly; the lightness decreases gradually, red and yellow degree increased; the fat content was significantly reduced, crude fiber, protein, water The content increased. According to the electronic nose and the gas chromatography-mass spectrometry analysis showed that reducing the content of flavor difference between the 5 groups of samples obviously and fat oxidation products; HPLC analysis showed that the nucleotide content had no significant difference, but the total amount of amino acids decreased significantly; peroxide value gradually decreased, but the thiobarbituric acid was increased. In summary, oat bran addition on all aspects of the quality of the products has the different influence, therefore, choose the appropriate adding amount of oat bran (3.09%) to ensure the comprehensive quality of the best.2. oats beach pork balls key raw materials: the optimal addition of single factor experiment inquiry in the raw materials of oat bran pork balls, select the oat bran, soybean protein isolate and compound phosphate as key raw materials of the orthogonal experiment was conducted to determine the optimum amount of the three in oat bran pork meatball is chosen according to sensory evaluation. 杈冧紭鐨勫洓緇勬牱鍝佸悗榪涜璐ㄦ瀯,鑹叉辰,鏋愭按鐜，

本文編號：1466409