摘要
研究了功能性添加物卡拉胶、大豆蛋白对碎肉制品肉丸的质构特性及加工性能的影响。随卡拉胶量的增加,肉丸的硬度、内聚性也在增加,而弹性在减小。大豆蛋白添加1.5%～2%时,肉丸的硬度、内聚性、弹性均较好。添加适量的大豆蛋白与卡拉胶可明显提高低脂肉丸的加工性能(如减少蒸煮损失、提高冻融稳定性)。
In this paper the influence of added carrg eenan and soybean protein on the texture property and processing performance of flesh pill was studied.The results were as follows:Along with the increase of Carrag eenan dosag e,the hardness and cohesion of flesh pill increased,but the flexibility was decreased;when the dosag e of Soybean protein was 1.5%～2.0%,the hardness,cohesion and flexibility were all satisfactory;the processing performance of low-fat flesh pill was improved due to the proper addition of Carrag eenan and Soybean protein(such as decreasing the cooking loss and improving the freezing and melting stability).
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第4期19-21,共3页
Science and Technology of Food Industry
基金
国家自然科学基金资助项目(29872013)
教育部骨干教师基金资助项目[教科司(2000)65]
