利用乳蛋白改善肉糜制品质量

IMPROVE THE PRODUCT QUALITY OF MEAT EMULSION BY USE OF MILK PROTEIN

乳蛋白是肉糜制品的优质乳化剂,它能与水和脂肪界面充分结合,形成较为稳定的水—蛋白质—脂肪系统,合理使用,可赋予成品良好的风味和口感及优良的物理性能.同时使用乳蛋白还可以尽量利用生产中的边角余料、低档肉,提高肉的利用率,降低生产成本.

Milk protein is a fine emulsifying agent of meat emulsion products. It can combine with the joint between water and fat and form a firn system of water , protein and fat. By use of the milk protein in correct ways, it can make the food form not only better quality in tasce and sonsory of chew, but also better physical property. On the other hand, the application of the milk protein to meat emulsion can also make full use of the poor meat in meat processing. Thus , the efficienty of maet can be raised and the cost of production can be reduced.