为优化蔬菜丸子的定型工艺，以毛豆仁和胡萝卜为主要原料，添加大豆分离蛋白和马铃薯淀粉制作调理蔬菜丸子。采用单因素实验优化单独蒸制加热、微波加热和红外加热定型的工艺条件；进一步以丸子的硬度、弹性、凝胶强度、电子舌和感官评分为指标，比较4种定型方式（蒸制、微波、红外和蒸制联合微波）对蔬菜丸子在不同水煮时间下的质构及滋味的影响。SPSS分析结果表明，水煮时间对蔬菜丸子的质构和滋味品质影响显著（P<0.05）。与单一加热方式相比较，蒸制联合微波加热（蒸制10 min联合微波280 W加热40 s）有利于蔬菜丸子质构和滋味特性的保留，水煮2 h，丸子的硬度保留率达66.6%，弹性值在0.9以上，凝胶强度保留率达70.8%，咸鲜味保留率达89.0%，是理想的加工方式。
In order to optimize the shaping process of vegetable balls, samples were prepared in this experiment using peas and carrots as main raw materials, together with soybean protein isolate and starch. Single-factor experiments were applied to optimize the conditions of steaming, microwave heating and infrared heating. Measured indexes including hardness, springiness, gel strength, electronic tongue, electronic nose and sensory evaluation were analyzed to investigate the effects of four heating methods (steaming, microwave heating, infrared heating and steaming-microwave heating) on the texture and taste quality for vegetable balls under different boiling time. SPSS analysis showed that the boiling time had a significant effect on texture and taste quality of samples (P<0.05). Compared with the single heating methods, steaming-microwave heating (steaming for 10 minutes combined with microwave heating under 280 w for 40 s) was beneficial to the retention of texture and taste flavor characteristics of vegetable balls. After balls boiled for 2 hours, the hardness retention rate reached 66.6%, and the elastic value was above 0.9. The gel strength retention rate was 70.8%, and the salty and umami taste retention rate was over 89.0%. Steaming combined with microwave heating is thus indicated as an ideal processing method to prepare vegetable balls.