布鑫荣¹，刘小波²，张 丽^1*，魏晋梅³，郭兆斌¹，余群力¹，韩 玲¹

（1.甘肃农业大学食品科学与工程学院，甘肃兰州 730070；

2.甘肃省轻工研究院有限责任公司，甘肃兰州 730070；

3.甘肃农业大学，甘肃省干旱生境作物学重点实验室，甘肃兰州 730070）

摘要：本试验以牦牛瘤胃、牦牛肉和山药粉为原料，开发出一种兼具牛肚与山药营养及风味的新型山药牛肚丸子，以提高牛肚的利用价值，丰富肉丸类产品的种类。采用单因素试验分析加工过程中牛肚、牛肉、卡拉胶、山药粉以及水分添加量对山药牛肚丸子感官品质的影响，并利用Box-behnken响应面试验设计，以感官评价及质构特性加权后的综合得分为响应值，进一步对山药牛肚丸子的配方进行优化。经响应面优化并验证后得到最优配方为：以100 g牛肚与牛肉添加总质量为单位计算，瘤胃比为49.60%，山药粉、水分、卡拉胶添加量分别占肚、肉添加总量的6.01%，14.70%和0.61%。在此最优配方条件下，产品综合得分0.943，验证试验综合得分0.932，试验结果与软件优化结果一致。该工艺配方下制备的山药牛肚肉丸口感良好，营养丰富，为牛肚的开发利用提供了理论依据。

关键词：牛肚；山药；丸子；工艺优化；响应面

中图分类号：TS251.52   文献标识码：A   文章编号：1674-506X（2021）01-0036-0010

Response Surface Optimization of Yam Tripe Meatballs Process Formula

BU Xin-rong¹, LIU Xiao-bo², ZHANG Li^1*, WEI Jin-mei³, GUO Zhao-bin¹, YU Qun-li¹, HAN Ling¹

（1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou Gansu 730070, China;

2. Gansu Light Industry Research Institute Limited Liability Company, Lanzhou Gansu 730070, China;

3. Gansu Provincial Key Lab of Aridland Crop Science, Gansu Agricultural University, Lanzhou Gansu 730070, China）

Abstract：This test uses yak rumen, yak meat, and yam powder as raw materials to develop a new type of yam tripe meatballs with both the nutrition and flavor of tripe and yam, in order to increase the value of tripe and rich variety of meatball products. A single-factor test was used to analyze the effects of beef tripe, beef, carrageenan, yam powder, and the amount of water on the sensory quality of yam and tripe meatballs during processing. Box-behnken response surface test design was used to weight sensory evaluation and texture. The comprehensive score is the response value, and the formula of yam tripe meatballs is further optimized. After the response surface was optimized and verified, the optimal formula was calculated based on the total weight of 100 g beef tripe and beef added, the rumen ratio is 49.60%, and the yam powder, water and carrageenan added accounted for 6.01%, 14.70% and 0.61% of the total amount of belly and meat added. Under this optimal formula, the product′ s comprehensive score is 0.943 and the verification test′ s comprehensive score is 0.932. The test results are consistent with the software optimization results. The results showed that the yam tripe meatballs prepared under this process formula had good taste and rich nutrition, which provided a theoretical basis for the development and utilization of tripe.

Keywords：tripe; yam; meatball; process optimization; response surface

doi：10.3969/j.issn.1674-506X.2021.01-006

收稿日期：2020-02-12

基金项目：中国国家现代农业（肉牛牦牛）产业技术体系资助项目（CARS-37）

作者简介：布鑫荣（1996-），女，硕士。研究方向：畜产品加工。

*通信作者

引文格式：布鑫荣,刘小波,张丽,等.一种山药牛肚丸子工艺配方的响应面优化[J].食品与发酵科技,2021,57(1):36-45.