Development of dietary fiber pork floss for children

doi:10.3969/j.issn.1004-1524.2021.11.16

Acta Agriculturae Zhejiangensis ›› 2021, Vol. 33 ›› Issue (11): 2137-2144.DOI: 10.3969/j.issn.1004-1524.2021.11.16

• Food Science • Previous Articles Next Articles

Development of dietary fiber pork floss for children

LU Wenjing¹(), CHEN Di¹, YE Qin¹, CHEN Yidan¹, ZHAO Wensheng², XIAO Chaogeng¹^,^*()

1. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
2. Ningbo Yinzhou Lugang Food Co., Ltd., Ningbo 315000, China

Received:2020-12-23 Online:2021-11-25 Published:2021-11-26
Contact: XIAO Chaogeng

Abstract

Abstract:

In the present study, pork ham, citrus fiber and carrot powder were used as raw materials to develop dietary fiber pork floss for children. With the sensory score as the indicator, the effects of cooking pressure, cooking time, frying time on the quality of pork floss were examined. The process formula was also optimized via the orthogonal optimization test. Based on this, the addition amount of citrus fiber and carrot powder was determined by comprehensive evaluation of fat content, dietary fiber content and sensory score. It was shown that the optimized process formula was as follows: cooking pressure of 40 kPa, cooking time of 40 min, frying time of 50 min. After frying, 4 g citrus fiber and 10 g carrot powder could be added into the 100 g products to produce dietary fiber pork floss for children. Under this condition, the produced pork floss was golden yellow, flocculent, soft and easy to chew, moderately salty and sweet, with fat content of 13.1% and dietary fiber content of 3.54%.

Key words: pork floss, process technology, low fat, dietary fiber

CLC Number:

LU Wenjing, CHEN Di, YE Qin, CHEN Yidan, ZHAO Wensheng, XIAO Chaogeng. Development of dietary fiber pork floss for children[J]. Acta Agriculturae Zhejiangensis, 2021, 33(11): 2137-2144.

Figures/Tables 8

References 24

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评价项目 Evaluation item	评价标准 Evaluation criteria	评分 Score
色泽Color	浅黄或金黄色,颜色均匀Light yellow or golden yellow, uniform color	18~25
	黄色或黄褐色,颜色较不均匀Yellow or yellowish brown, the color is not uniform	9~17
	黄褐色或暗黑色Yellowish brown or dark black	0~8
形态Form	呈絮状,较疏松,柔软无焦头Flocculent, somewhat loose, soft, without coke	18~25
	呈絮状,疏松,有少量结头和焦头Flocculent, loose, with a few knots and coke	9~17
	不疏松,较硬,有大量结头和焦头Not loose, hard, with a lot of knots and burns	0~8
口感Texture	较松软,较易咀嚼Soft and easy to chew	18~25
	有部分较硬,咀嚼感一般Some parts are hard, with a general chewing feeling	9~17
	较硬,难咀嚼Hard, and difficult to chew	0~8
滋味Taste	味道咸甜适中,有浓郁肉香,无不良气味Moderately salty and sweet, strong meaty aroma, no bad smell	18~25
	味道略重或略淡,有明显肉香,无其他不良气味 Slightly heavy or light taste, obvious meaty smell, without unpleasant smell	9~17
	味道过咸或过甜,肉香不明显,且有焦糊味Too salty or sweet, meaty smell is not obvious, with burnt smell	0~8

评价项目 Evaluation item	评价标准 Evaluation criteria	评分 Score
色泽Color	浅黄或金黄色,颜色均匀Light yellow or golden yellow, uniform color	18~25
	黄色或黄褐色,颜色较不均匀Yellow or yellowish brown, the color is not uniform	9~17
	黄褐色或暗黑色Yellowish brown or dark black	0~8
形态Form	呈絮状,较疏松,柔软无焦头Flocculent, somewhat loose, soft, without coke	18~25
	呈絮状,疏松,有少量结头和焦头Flocculent, loose, with a few knots and coke	9~17
	不疏松,较硬,有大量结头和焦头Not loose, hard, with a lot of knots and burns	0~8
口感Texture	较松软,较易咀嚼Soft and easy to chew	18~25
	有部分较硬,咀嚼感一般Some parts are hard, with a general chewing feeling	9~17
	较硬,难咀嚼Hard, and difficult to chew	0~8
滋味Taste	味道咸甜适中,有浓郁肉香,无不良气味Moderately salty and sweet, strong meaty aroma, no bad smell	18~25
	味道略重或略淡,有明显肉香,无其他不良气味 Slightly heavy or light taste, obvious meaty smell, without unpleasant smell	9~17
	味道过咸或过甜,肉香不明显,且有焦糊味Too salty or sweet, meaty smell is not obvious, with burnt smell	0~8

编号 Number	(A)煮制压力 Cooking pressure/kPa	(B)煮制时间 Cooking time/min	(C)炒松时间 Frying time/min	感官评价得分 Sensory score
1	1	1	1	90.4±1.7
2	1	2	2	80.4±1.7
3	1	3	3	65.9±1.4
4	2	1	2	81.0±1.4
5	2	2	3	67.1±2.0
6	2	3	1	71.4±1.7
7	3	1	3	61.3±1.8
8	3	2	1	73.0±2.8
9	3	3	2	79.0±2.2
k₁	78.90	77.57	78.27
k₂	73.17	73.50	80.13
k₃	71.10	72.10	64.77
R	7.81	5.47	15.36

编号 Number	(A)煮制压力 Cooking pressure/kPa	(B)煮制时间 Cooking time/min	(C)炒松时间 Frying time/min	感官评价得分 Sensory score
1	1	1	1	90.4±1.7
2	1	2	2	80.4±1.7
3	1	3	3	65.9±1.4
4	2	1	2	81.0±1.4
5	2	2	3	67.1±2.0
6	2	3	1	71.4±1.7
7	3	1	3	61.3±1.8
8	3	2	1	73.0±2.8
9	3	3	2	79.0±2.2
k₁	78.90	77.57	78.27
k₂	73.17	73.50	80.13
k₃	71.10	72.10	64.77
R	7.81	5.47	15.36

脂肪酸Fatty acid	T1	T2	T3	T4	T5	T6
十四碳酸Tetradecanic acid (C14∶0)	0.031	0.035	0.027	0.034	0.029	0.027
十六碳酸Hexadecanoic acid (C16∶0)	1.410	1.590	1.390	1.420	1.260	1.220
顺-9-十六碳一烯酸cis-9-Hexadecenoic acid (C16∶1)	0.083	0.094	0.079	0.088	0.075	0.072
十七碳酸Seventeen carbonic acid (C17∶0)	0.007	0.008	0.008	0.007	0.006	0.006
十八碳酸Octadecanic acid (C18∶0)	0.507	0.561	0.499	0.514	0.450	0.433
顺-9-十八碳一烯酸cis-9-Octadecenoic acid (C18∶1n9c)	8.540	9.440	8.400	8.340	7.440	7.280
顺,顺-9,12-十八碳二烯酸cis, cis-9,12-Octadecadienoic acid (C18∶2n6c)	1.030	1.150	1.050	1.040	0.928	0.900
顺,顺,顺-9,12,15-十八碳三烯酸	0.014	0.017	0.015	0.016	0.014	0.014
cis, cis, cis-9, 12, 15-Octadecatrienoic acid (C18∶3n3)
花生一烯酸Arachidonic acid (C20∶1)	0.060	0.068	0.061	0.060	0.053	0.052
花生二烯酸Arachidienic acid (C20∶2)	0.008	0.010	0.009	0.009	0.008	0.007
山嵛酸Behenic acid (C22∶0)	0.009	0.010	0.009	0.010	0.008	0.008
顺,顺,顺-8,11,14-二十碳三烯酸	0.003	0.004	0.004	0.004	0.003	0.003
cis, cis, cis-8,11,14-Eicosatrienoic acid (C20∶3n6)
二十碳四烯酸Eicosatetraenoic acid (ARA)	0.028	0.026	0.024	0.018	0.020	0.018
二十四碳酸Twentyfour carbonic acid (C24∶0)	0.006	0.007	0.006	0.007	0.005	0.005
顺-15-二十四碳一烯酸cis-15-Tetracosone enoic acid (C24∶1)	0.006	0.008	0.006	0.007	0.006	0.005

Development of dietary fiber pork floss for children

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