为了得到品质较好、低脂健康的含有植物源添加物的牛肉饼配方，本研究基于Box-Behnken设计原理探究卡拉胶、调和油、香菇对牛肉糜品质、微观结构的影响。结果表明，卡拉胶、植物油、香菇添加量对牛肉糜的蛋白质含量、水分含量、脂肪含量、色泽、感官评分、硬度等均存在显著性影响（p<0.05）。通过响应面试验获得了感官评分=32.00+73.83*卡拉胶添加量+3.23*油脂添加量+4.37*香菇添加量-126.92*卡拉胶添加量2-0.15*油脂添加量2-0.16*香菇添加量2的方程，进行了验证。验证结果显示，添加香菇的优化组降低了硬度、咀嚼性、回复性。只添加油脂的试验组弹性、黏着性最强；添加香菇的优化组结构较为致密，脱脂留下的痕迹较均匀。结论：植物源添加物的最佳添加量为卡拉胶、调和油、香菇分别添加0.29%，11.04%，13.68%，为低脂、健康的牛肉饼的研究提供参考，为探究不同添加物对牛肉肉糜品质的影响提供理论依据。

In order to obtain a healthy beef patty formulation containing plant-derived additives with good quality and low fat, this study explored the effects of carrageenan, blending oil and shiitake mushrooms on the quality and microstructure of beef minced meat based on the Box-Behnken design principle. The results showed that the addition of carrageenan, vegetable oil and shiitake mushroom had significant effects on the protein content, water content, fat content, color, sensory score and hardness of beef minced meat (p<0.05). An equation was obtained via the response surface test and then verified: Sensory score=32.00+73.83?carrageenan addition amount+3.23?grease addition amount+ 4.37?mushroom addition amount-126.92?(carrageenan addition amount)2 -0.15?(grease addition amount)2 -0.16?(mushroom addition amount)2. The verification results showed that the optimized group with added mushrooms had reduced hardness, chewiness and recovery. The treatment group with added oil only had the greatest elasticity and adhesion; the optimized group with added mushrooms had a denser structure, and the traces left by degreasing were more uniform. Conclusion: The optimum amounts of plant-derived additives for addition were 0.29%, 11.04% and 13.68% for carrageenan, blending oil and shiitake mushroom, respectively. This study provides a reference for the research on low-fat healthy beef patties, and a theoretical basis for the investigations on the impact of different additives on beef minced meat quality.

国家肉牛牦牛产业技术体系项目（CARS-37）；河南省重大科技专项（161100110800）；国家重点研发计划项目（2018YFD0401200）