Table 2. Orthogonal experimental results of the excipients of meatballs

Levels	Factors
	A	B	C	D	Scores
1	1 (1.00%	1 (0.20%	1 (0.05%	1 (45.00%	6.89
2	1	2 (0.30%	2 (0.10%	2 (50.00%	7.01
3	1	3 (0.40%	3 (0.15%	3 (55.00%	7.22
4	2 (1.50%	1	2	3	7.54
5	2	2	1	3	8.49
6	2	3	2	1	7.94
7	3 (2.00%	1	3	2	8.11
8	3	2	3	1	8.35
9	3	3	1	2	8.40
K1	21.12	22.54	23.78	23.18	Factors A>B>C>D Compositions A3B2C1D2
K2	23.97	23.85	22.49	23.52
K3	24.86	23.56	23.68	23.25
k1	7.04	7.51	7.93	7.73
k2	7.99	7.95	7.50	7.84
k3	8.29	7.85	7.89	7.75
R	1.25	0.44	0.43	0.11

A is soy protein isolate; B is carrageenan gel; C is pentasodium triphosphate; D is carrots puree; K1, K2, and K3 both are sum; k1, k2, and k3 both are range; R is variance.