摘要
研究了不同的复配胶体和TG酶对水晶肴肉卤冻的抗融化作用,通过实验筛选出经济高效的抗融剂,确定了复配比例,结果如下:在煮制肴肉汤料时加入1%的明胶,并将汤料冷却至60℃以下,添加0.5%的TG-S酶,混合均匀后,汤料按原工艺使用。
The effect of different compound colloids and transglutaminase on the melt resistance of jellied meat was investigated. The economical and effective anti-melt was filtrated, and the proportion was determined. The result showed that the optimal anti-melt was as follows： 1% gelatin added into the soup when heated and then 0.5% transgiutaminase was added when cooled below 60℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第9期124-125,128,共3页
Science and Technology of Food Industry
关键词
卤冻
抗融性
谷氨酰胺转氨酶
明胶
jellied
melt resistance
transglutaminase
gelatin
