混料回归设计法在猪肉丸配方中的应用

探讨猪瘦肉中添加不同比例主基料马铃薯淀粉、卵清蛋白、黄原胶等对肉丸感官品质的影响.依据混料回归实验设计方案，建立起各成分比例与产品感官质量之间的回归模型，考察配方中3种主基料之间的交互效应.根据实验设计软件Design Expert 7.1.6 Trial进行组合寻优可知，3种主基料复合总质量分数为10%（以瘦肉计）时，其中马铃薯淀粉质量分数27.9%，卵清蛋白质量分数30%，黄原胶质量分数42.1%，所得肉丸产品口感风味更好.

Application of Mixture Regression Design in Pork Ball Formula

Effects of different proportions of main basic material （potato starch, ovalbumin （OVA）, xan than gum） into lean pork on the sensory quality of pork ball were analyzed. Based on the design of mixture regression experiment,the correlated regression equation between proportion ingredient and sensory quality of product was established, researching the interactions of these three compositions. The optimum conditions of the formula of pork ball were obtained through Design Expert 7.1.6 Trial application software. The optimum conditions of formula are as follows： potato starch is 27.9 %, ovalbumin （OVA） is 30% ,xanthan gum is 42.1% ,in which the total content of three compositions in the lean pork is 10%.