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单甘酯对微波复热食品阻水性能的研究 被引量:3

Study on the property of fried composite composed of surimi and emulsified soybean protein
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摘要 就单甘酯对油炸-冷冻-微波复热鱼糜-大豆蛋白复合制品的阻水性做了一些探讨,并确定了单甘酯的最佳添加量。实验表明:在鱼糜-大豆蛋白复合物中加入单甘酯有助于增强阻水性,在不影响其凹陷度的基础上可减小其破断力;与此同时,微波复热过程中失水率显著下降。研究确定在鱼糜、大豆蛋白、水比例等于8∶1∶4.5时,单甘酯的含量为0.2%时阻水性最好。 Some research was made in this study about the water-holding capacity of glyerol monstearate on fried composite gels composed of surimi and emulsified soybean protein after being frozen and reheated by micro-oven. Thus worked out the most ideal amount of additional glyerol monstearate. Result shows that the additional glyerol monstearate is conducive to enhancing the water-holing capacity of the composite, decrease its breaking force while maintaining its deformation values, accompanied by the decrease of lost water. According to the study, the best recipe of the composite should be that the rate of surimi emulsified, soybean protein and water is 8:1:4.5, with additional glyerol monstearate amounting to 0.2%.
出处 《食品科技》 CAS 北大核心 2006年第10期128-130,共3页 Food Science and Technology
关键词 微波复热 油炸 冷冻 鱼糜-大豆蛋白-水复合制品 阻水性 单甘酯 micro-oven reheated fried frozen composite gels composed of surimi, emulsified soybean protein and water water-holding capacity glyerol monstearate.
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