摘 要：以玛卡粉、鲜五花肉、马铃薯淀粉为主要原料，制作玛卡肉丸。以感官评分和质构特性为考察指标，通过单因素试验分别确定玛卡粉添加量、马铃薯淀粉添加量、食盐添加量、蒸制时间的最优参数。根据感官评分和质构特性，采用L9（34）正交试验优化玛卡肉丸的工艺配方。将最优配方组与空白对照组肉丸在4 ℃冷藏条件贮藏8 d，每2 d取样测定过氧化值、硫代巴比妥酸反应物值、羰基含量和巯基含量。结果表明：玛卡肉丸的最优工艺配方为鲜五花肉500 g、玛卡粉30 g、马铃薯淀粉80 g、食盐20 g、五香粉5 g、鸡蛋100 g、葱末20 g、姜末25 g，蒸制时间50 min;在贮藏期间，玛卡肉丸品质指标的测定结果表明，玛卡能显著抑制肉丸冷藏期间的脂质氧化和蛋白质氧化（P<0.05）。

关键词：玛卡;肉丸;正交试验;工艺优化;品质特性

Meatballs Incorporated with Maca： Optimization of Formulation and Cooking Conditions and Quality Characterization

BAI Jian

（Department of Life Sciences， Lüliang University， Lüliang 033001， China）

Abstract： Meatballs were prepared from streaky pork incorporated with maca flour and potato starch. The formulation and cooking conditions of meatballs were optimized by investigating the effect of the amount of maca flour， potato starch and salt added to pork meat and steaming time on the sensory score and texture properties of meatballs using one-factor-at-a-time method and an L9 （34） orthogonal array design. The meatballs prepared with the optimized formulation and the control group without added maca were stored at 4 ℃ for up to 8 days. Samples were taken every two days for determination of peroxide value （POV）， thiobarbituric acid reactive substances （TBARs） value， and carbonyl and sulfhydryl contents. The results showed that the optimum formulation was as follows： pork belly 500 g， maca flour 30 g， potato starch 80 g， salt 20 g， five spice powder 5 g， egg 100 g， scallion 20 g， and ginger 25 g， and that the optimum steaming time was 50 min. Maca could significantly inhibit lipid and protein oxidation in meatballs during cold storage （P < 0.05）.

Keywords： maca; meatballs; orthogonal array design; process optimization; quality characteristics

DOI：10.7506/rlyj1001-8123-20210217-037

中圖分类号：TS251.51                                     文献标志码：A 文章编号：1001-8123（2021）04-0024-06

引文格式：

白建. 玛卡肉丸的工艺优化及其品质特性[J]. 肉类研究， 2021， 35（4）： 24-29. DOI：10.7506/rlyj1001-8123-20210217-037.    http：//www.rlyj.net.cn

BAI Jian. Meatballs incorporated with maca： optimization of formulation and cooking conditions and quality characterization[J]. Meat Research， 2021， 35（4）： 24-29. DOI：10.7506/rlyj1001-8123-20210217-037.    http：//www.rlyj.net.cn

玛卡是一种药食同源植物，几乎含有人类所需的一切重要营养元素[1]。近年来，国内外对玛卡的研究颇多[2-6]，

而且最新的一系列研究发现，玛卡具有改善性功能、提高生育力、增强体力、抗疲劳、调节内分泌、延缓衰老、减轻压力、缓解焦虑、抑制癌变、抗肿瘤、提高免疫力等作用，且通过毒理实验证明玛卡作为保健品具有安全、无毒性、几乎无任何副作用的优良品质[7-10]。

肉丸是以动物性水产品、禽畜肉等为主料，添加一定的营养辅料，经打浆、腌制、成型、煮制、冷却、贮藏等工艺制作而成的产品[11-12]。肉丸在我国的发展历史悠久，种类也比较丰富。……