摘要:本实验以牛蒡和大豆两种膳食纤维为原料，制作膳食纤维鸭肉排，考察添加膳食纤维对鸭肉排品质的影响。实验分别考察了大豆和牛蒡膳食纤维添加量0%、2%、4%、6%、8%、10%，考察了牛蒡不可溶膳食纤维和可溶性膳食纤维比例为4:1、3:1、2:1、1:1、1:2、1:3、1:4以及考察了储藏期内大豆膳食纤维4%添加量和牛蒡膳食纤维4%添加量并且IDF:SDF=1:1添加比例下鸭肉排持水性、保油性、质构、色差、MDA、TVBN和菌落总数的变化。

　　　结果表明：大豆和牛蒡膳食纤维的最佳添加量均为4%，牛蒡膳食纤维的IDF:SDF的最佳添加比例为1:1，此时的持水率为82.27%、脂肪损失率为4.8%、硬度为4.188N、弹性为1.22mm、咀嚼性为4.7mJ、凝胶强度为11.975N、起始破裂力为1.012N。储藏期为8天。

关键词 牛蒡；膳食纤维；鸭肉排；最佳添加量；品质

Abstract:This experiment is to burdock and two kinds of soybean dietary fiber as raw materials, production of dietary fiber duck, studying the effect of adding dietary fiber on duck line quality. Experiment examines the soybeans and burdock dietary fiber respectively 0%, 2%, 4%, 6%, 8%, and 10% , inspected the burdock soluble dietary fiber and soluble dietary fiber ratio is 4:1, 3:1, 2:1, 1:1, 1:2 and 1:3, 1:4, and examines the storage period of soybean dietary fiber 4% add quantity and burdock amount of dietary fiber 4% add and IDF: SDF = 1:1 proportion to add the duck with water-based, oil-based, quality and structure, color difference, MDA, TVBN and the change of the total number of colonies.

　　　 The results show that, soybeans and burdock the optimal level of dietary fiber is 4%,and burdock dietary fiber of IDF: SDF optimal adding ratio of 1:1. At that point , the water holdup is at a rate of 82.27%, fat 4.8% loss rate, hardness of 4.188 N, chewiness, elasticity of 1.22 mm is 4.7 mJ, gel strength is 11.975 N, initial rupture force is 1.012 N. Storage period for eight days.

Keywords  Burdock  Dietary fiber  Duck row  The best addition amount  The quality