針葉櫻桃提取物對(duì)預(yù)油炸素食丸貯藏期間品質(zhì)的影響

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中圖分類號(hào)：TS217.1 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1000-9973（2025）05-0103-07

DOI：10.3969/j.issn.1000-9973.2025.05.015

Effect of Acerola Cherry Extract on Quality of Pre-Fried Vegetarian Balls During Storage

WANG Peng-yu， YANG Fei-ran，F(xiàn)ANG Xu-wei， LI Pei-zhao， GUO Shang-jia， ZHAO Ju-yang* （College of Tourism and Cuisine，Harbin University of Commerce，Harbin 150028，China）

Abstract： Prepared dishes are convenient dishes made by standardized processing technology，and are widely favored for their convenience，variety of categories，nutrition and health. In order to meet consumers‘high demand for prepared dishes，the pre-fried vegetarian bals are developed using soy silk-drawing protein （SSDP） as the main raw material. The product formula and frying process are optimized by orthogonal test， and then diferent concentrations of acerola chery extract （ACE）are added into the formula of vegetarian balls. The effects of adding different concentrations （0% 2% ， 4% ， 6% ， 8% ）of ACE on the peroxide value（POV）， thiobarbituric acid reactive substances （TBARS） value，sulfhydryl content，color difference and sensory score of vegetarian ball during storage are compared. The results show that the addition of ACE effectively maintains thecolor，mouthfeel and taste of pre-fried SSDP vegetarian bals during storage，and significantly inhibits the oxidation of lipid and protein in vegetarian balls.

Key words： prepared dishes；acerola cherry extract； soy silk-drawing protein; vegetarian meat； sensoryevaluation

2023年，中央一號(hào)文件明確提出“培育發(fā)展預(yù)制菜產(chǎn)業(yè)是培育鄉(xiāng)村新產(chǎn)業(yè)新業(yè)態(tài)的重要內(nèi)容"。（剩余13573字）