摘要
研究了大豆分离蛋白、NaCl、麦芽糊精、注射型卡拉胶和海藻酸钠对羊肉持水性能和出成率的影响。采用L16(4)5正交实验得出最佳配比为(羊肉质量的百分数):大豆分离蛋白2%,麦芽糊精2%,NaCl1.8%,卡拉胶0.3%,海藻酸钠0.2%,反应时间1h,反应温度20℃,羊肉的持水性能和出成率最好。
The effects of isolated soy protein, sodium chloride, mlat dextrin, carrageen and sodium alginate on water holding capacity and yield of mutton were studied in this paper. The optimum radio was obtained by using orthogonal design L16（4）^5. The result showed that the water holding capacity and yield were the best when adding 2% isolated soy protein, 2% mlat dextrin, 1.8% sodium chloride, 0.3% earrageen, and 0.2% sodium alginate for 1 h in 20 ℃.
出处
《农产品加工（下）》
2007年第11期43-45,共3页
Farm Products Processing
关键词
持水能力
出成率
大豆分离蛋白
water holding capacity
product yield
isolated soy protein
