摘要
利用L9(34)正交试验最终确定复合脂肪替代物主要添加剂配比:单硬脂酸甘油酯1.9%、变性淀粉2.6%、谷氨酰胺转酶0.3%、精炼牛脂肪31%。感官评价及计算机视觉成像系统综合评价判定复合脂肪替代物在牛肉制品中的应用效果,牛肉大理石花纹等级平均为2级以上。
In order to develop a composite fat replacer,glycerin monostearate,modified starch,glutamine aminotransferase,refined tallow were formulated and their optimal percentages in the fat replacer were determined using a L9（34） orthogonal array design to be glycerin monostearate 1.9%,modified starch 2.6%,glutamine aminotransferase 0.3% and refined tallow 31%.Meanwhile,the application of the composite fat replacer in beef products was judged by the combined use of sensory evaluation and computer vision imaging to accurately identify beef marbling grades.
出处
《肉类研究》
2011年第8期31-33,共3页
Meat Research
