摘要
燕皮是以猪肉和甘薯粉为原料,手工制成的薄如纸且经煮不烂的传统食品。在传统制作燕皮过程中添加山榉灰配制的碱液是影响肉糜品质的关键步骤。通过测定制作燕皮过程中各工序样品的氮溶解指数、持水性、乳化稳定性、pH值和粘度,利用SDS-PAGE分析样品中的蛋白质组分、利用光学显微镜观察它们的结构变化,证实植物碱液能够提高样品的氮溶解指数、持水性和乳化稳定性并且延迟了肉糜硬化。同时实验证明碳酸碱(Na2CO3或K2CO3)可替代传统工艺中的植物碱,为后续标准化、工业化生产提供可行条件。
Yanpi is made from pork, with the characters of paper thin and highly resistant to cooking. During the traditional process of the Yanpi, an alkali liquid made by Zelkova ashes was added, which directly affects the success of Yanpi＇ s forming. In this paper, the Nitrogen Solubility Index （NSI）, Water Holding Capacity （WHC）, Emulsion Stability （ES）, pH value and viscosity of the samples of each step were determined during the process. We also analysed the protein compositions of the samples by SDS-PAGE and observed the changes of the structure by microscope. The results showed that the particular effect of alkali could improve NSI, WHC and ES of samples, which would result in delaying the development of rigor morris of surimi. We confirmed that the alkali could be replaced by Na2CO3 or K2CO3.
出处
《中国食品学报》
EI
CAS
CSCD
2006年第1期83-87,共5页
Journal of Chinese Institute Of Food Science and Technology
关键词
碱液
燕皮
内糜
Alkali Yanpi Surimi
作者简介
郭静科，男，1980出生，硕士生
通讯作者：倪莉
