摘要
马铃薯淀粉、大豆分离蛋白和卡拉胶为肉制品中常用的三种添加剂。本实验将三者按一定比例混合,研究了浓度和pH,加热温度和时间以及蔗糖和电解质的添加等不同处理条件对混合凝胶质构的影响。结果表明,共混溶液的浓度和pH对共混凝胶的质构特性均有较大的影响;在80℃加热条件下,共混凝胶的主要质构指标均达到峰值;加热时间的增加只对凝胶硬度的增加有一定的作用;蔗糖能提高共混凝胶的弹性;NaCl能提高共混凝胶的硬度和弹性。
This paper chose three kinds of commonly used meat additive which were potato starch,soybean isolate protein and carrageenan for heat--induced mixed gel,the effects of different factors including concentration,pH,heating temperature and heating time,etc.on the textural properties of the mixed gel were studied by using texture profile analyzer （TPA）,The result showed that concentration and pH value had great impact on the textural properties of the mixed gel;the main textural properties reached to peak value at 80℃ ,heated time had an effect on mixed hardness; sucrose can enhance the springiness of mixed gel, NaCl can enhance the hardness and springiness of mixed gel.
出处
《肉类研究》
2006年第10期44-47,共4页
Meat Research
关键词
马铃薯淀粉
大豆分离蛋白
卡拉胶
凝胶
质构特性
Potato starch
Soybean isolate protein
Carrageenan
Gel
Textural Properties
