Research On The Characteristics And Processing Technology Of Potato Whole Flour Chicken Meatballs

Meatballs are traditional convenience foods that are high in fat and energy.Chicken is rich in nutrition,has the characteristics of high protein,low fat,low calorie and low cholesterol,and is easy to digest and absorb.Potato whole powder is nutritious and rich in dietary fiber,which can be used as a food raw material or as a part of the fat substitute added to food.In this paper,potato whole flour and chicken breast were used as the main raw materials,and various condiments and quality improvers were added to make potato whole flour chicken balls,which provided a theoretical basis and technical reference for the development of potato whole flour chicken balls.The amount of potato whole flour and water added was determined by measuring the boiling yield,water retention and rheological properties(storage modulus G′)of whole potato whole flour chicken mince.Through univariate test and response surface optimization test,the optimal recipe and process of potato whole flour chicken balls were determined,and their quality was evaluated.The results were as follows:(1)With the increase of potato whole flour addition,the boiling yield of potato whole flour chicken minced showed a gradual increase trend,and the water retention showed a trend of first increasing and then decreasing,when the addition amount of potato whole powder was 18%,there was better water retention and boiling yield;When the addition amount of potato whole powder is 18%,the rheological characteristics(storage modulus G′)of different water addition are determined,and when the water is added at 60%,the gelling ability of minced meat is strong.Finally,based on the amount of chicken added,the optimal amount of potato whole flour is 18%,and the optimal amount of water is 60%.(2)On the basis of the main material,through the single-factor test and response surface optimization test of the salt addition amount,oil addition amount,soybean protein isolate addition amount and sodium tripolyphosphate addition amount of meatballs,the optimal formula of potato whole powder chicken balls auxiliary materials was determined:salt 1.2%,oil 5%,soy protein isolate 0.5%,sodium tripolyphosphate 0.2%.(3)On the basis of the optimal recipe,through the single-factor test and response surface optimization test of the cutting and mixing time,mixing time and marinating time of meatballs,the best process conditions for potato whole flour chicken balls were determined as follows: cutting time 21 s,mixing time 15 min,marinating time 22 min.Through the single-factor optimization test of boiling and frying,the best cooking conditions for meatballs were determined to be boiling temperature 100°C,boiling time 12 min,frying time 5min,and frying temperature 140°C.(4)Determination of nutrient composition of potato whole flour chicken balls under the optimal formula and process.The nutritional content of boiled meatballs is: moisture73.22%,fat 3.38%,ash 1.66%,protein 10.26%,dietary fiber 10.67%,carbohydrate 11.48%,energy 494.64 KJ;the nutritional content of fried meatballs is: moisture 55.11%,fat 9.64%,ash 3.35%,protein 16.47%,dietary fiber 12.41%,carbohydrate 15.43%,energy 898.98 KJ.(5)The vacuum-packed potato whole flour chicken balls were frozen and stored at-18 °C for six months,and the total number of colonies and physicochemical indexes of potato whole flour chicken balls were obtained during storage: the moisture and PH values of the meatballs showed a downward trend with the extension of time,and the water activity,freeze-thaw stability,total juice extraction rate,acid value,TBARS value and total number of colonies of the meatballs showed an increasing trend with the extension of time.The L* value of meatballs showed a downward trend,b* showed an upward trend,the a*value of fried meatballs showed an upward trend,and the a* value of boiled meatballs showed a downward trend.