摘要
选取功能性食品抗冻剂海藻糖和乳糖醇,并与传统商业抗冻剂混合,以得到"低甜、低热"且经济适用的复合抗冻剂。以白度、保水性、凝胶强度和盐溶性蛋白为指标,通过L9(34)正交试验探寻新的冷冻鱼糜复合抗冻剂配方。结果表明最佳配方为:海藻糖4%、乳糖醇3%、蔗糖1%、山梨醇2%,新的复合抗冻剂比商业抗冻剂甜度低,且能达到理想的抗冻效果。
Functional food cryoprotectants such as trehalose and lactitol were selected to combine with traditional commercial cryoprotectants to prepare low-sweetness,low-calorie and economic composite cryoprotectants.Orthogonal tests were applied to explore the effects of composite cryoprotectant compositions on whiteness,water-holding capacity（WHC）,gel strength and salt-soluble protein content.The results indicated the optimal formula of composite cryoprotectant was 4% trehalose,1% sucrose,2% sorbierite and 3% lactitol.The sweetness of new cryoprotectant was lower than that of commercial cryoprotectants,and revealed better cryoprotective effect.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第2期127-132,共6页
Food Science
基金
安徽省"十一五"重大科技攻关专项(08010301078)
关键词
白鲢
冷冻鱼糜
低甜
抗冻剂
凝胶强度
盐溶性蛋白
silver carp
frozen surimi
low sweetness
cryoprotectant
gel strength
salt soluble protein
