journal6 ›› 2013, Vol. 34 ›› Issue (6): 66-70.DOI: 10.3969/j.issn.1007-2985.2013.06.017

• Chemistry and chemical engineering • Previous Articles     Next Articles

Application of Mixture Regression Design in Pork Ball Formula

 YIN  Hong, HUANG  Cheng, CHEN  Xiang   

  1. (College of Chemistry and Chemical Engineering,Jishou University,Jishou 416000,Hunan China)
  • Online:2013-11-25 Published:2014-01-02

Abstract: Effects of different proportions of main basic material (potato starch,ovalbumin (OVA),xanthan 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%.

Key words: mixture regression design, pork ball, formula

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