雷杰军

（成都市食品药品检验研究院，四川成都 610000）

摘要：以产自高寒草原的牦牛肉为原料，通过单因素及正交试验，以牦牛肉丸的感官品质作为评定标准，确定了低温牦牛肉丸的最佳配方工艺为：食盐添加量2.5%，水添加量30%，淀粉添加量10%，猪肉肥膘添加量20%。此配方生产的牦牛肉丸肉香浓郁，颜色均匀，口感嫩滑有弹性。

关键词：牦牛肉丸；低温肉制品；配方

中图分类号：TS251.5   文献标识码：A   文章编号：1674-506X（2020）03-0053-0006

Optimization of the Formula of Low-temperature Yak Meatballs

LEI Jie-jun

（Chengdu Institute for Food and Drug Control, Chengdu Sichuan 610000, China）

Abstract：With yak meat from alpine grassland as raw material，through single factor test and orthogonal test, and taking the sensory quality of yak meatballs as evaluation criteria, the optimal formulation process of lowtemperature yak meatballs was determined as follows: the use level of salt was 2.5%, the use level of water was 30%, the use level of starch was 10%, the use level of fat pork was 20%. Yak meatballs produced by the formula have rich meat flavor, uniform color, and the taste is tender, smooth and elastic.

Keywords：Yak meatballs; low-temperature meat products; formula

doi：10.3969/j.issn.1674-506X.2020.03-009

收稿日期：2020-03-13

作者简介：雷杰军（1970-），男，大学本科，高级工程师。研究方向：食品检测。

引文格式：雷杰军.低温牦牛肉丸的工艺配方优化[J].食品与发酵科技,2020,56(3):53-58.