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投稿时间：2025-09-11
投稿时间：2025-09-11
中文摘要: 为研究不同配料添加比例对藏羊肉糜制品出品率、保水率、色度及感官品质影响，优化藏羊肉糜制品加工工艺，该研究以藏羊肉糜制品为研究对象，选取食盐添加量、刺槐豆胶添加量、大豆分离蛋白添加量和红薯淀粉添加量为试验因素，在单因素试验的基础上，以出品率、保水率、色度和感官评分作为响应值，采用响应面法（Box-Behnken）中心组合设计进行四因素三水平优化试验。结果表明，藏羊肉糜制品最佳加工工艺条件为食盐添加量0.6%、刺槐豆胶添加量2.75%、大豆分离蛋白添加量5%、红薯淀粉添加量19%，该工艺条件下制得的藏羊肉糜制品出品率为97.43%、保水率为97.22%、L*值为74.57、感官评分为79.74，产品质地均匀、有羊肉香味、弹性较好、咀嚼感佳、咸淡适中，整体可接受度较高。
Abstract:This paper aimed to study the effects of adding different proportions of ingredients on the yield，water retention，color，and sensory quality of minced Tibetan mutton products，and to optimize the best processing technology for Tibetan mutton balls. With Tibetan mutton balls as the research object，this paper selected salt addition，locust bean gum addition，soy protein isolate addition，and sweet potato starch addition as experimental factors. Based on single-factor experiments，yield，water retention，color，and sensory scores were taken as response values. A four-factor，three-level optimization experiment was conducted using the response surface methodology (Box-Behnken) central composite design. The results showed that the optimal processing conditions for Tibetan mutton balls were 0.6% salt，2.75% locust bean gum，5% soy protein isolate，and 19% sweet potato starch. Under these conditions，the produced mutton balls had a yield of 97.43%，water retention of 97.22%，L* value of 74.57，and sensory score of 79.74. The product had a uniform texture，a mutton aroma，good elasticity，pleasant chewiness，and moderate saltiness，with overall high acceptability.
keywords: minced Tibetan mutton product optimization of processing technology yield water retention sensory evaluation
文章编号：202606015 中图分类号： 文献标志码：
基金项目:国家重点研发计划项目（2021YFD1600205）；西藏自治区重点研发及转化重点专项（XZ202502ZY0046）；中央高校基本科研业务费专项资金项目（ZYN2025080）；西南民族大学大学生创新创业训练计划项目（D202411231431274242）；肉类加工四川省重点实验室开放基金项目资（No.24-R-06）
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