魔芋胶、卡拉胶与黄原胶复配胶的特性及在肉丸中的应用

Study on the gel property of konjac gum-carrageenanxanthan compound gum and its application in meatball

主要研究了魔芋胶、κ-卡拉胶与黄原胶复配胶的凝胶特性及在肉丸中的应用效果。通过实验证明,影响复配胶凝胶强度的因素和最佳条件是:魔芋胶、κ-卡拉胶与黄原胶的最佳配比为1.3∶1∶0.3;复配胶的总胶浓度为0.6%,且总胶浓度越高,凝胶强度越高;钾离子在较大程度上能影响复配胶的凝胶强度,氯化钾的浓度控制在0.12%,浓度过高会影响口感,浓度过低则会影响凝胶强度;磷酸盐的浓度与凝胶强度成反比;氯化钠的浓度在0.9%最效果最佳;热处理是复配胶形成凝胶的必需条件,复配胶液保持在恒温90℃,恒温加热时间为20min。并最终通过工艺优化得出最适肉丸的加工条件,总胶浓度为0.6%、淀粉添加量为10%,肉糜擂溃时间为15min,水浴加热成型温度为50℃,时间为15min,杀菌煮制温度90℃,时间为20min。

Abstract： The gel properties of konjac gum -carrageenan -xanthan compound gum and its application in meatball were studied. The result shows that the optimum situation were ： the optimal ratio of konjac gum. K - carrag- eenan and xanthan gum at 1.3 ： 1 ： 0. 3, the total concentration of compound gum 0. 6%, the concentration of KC1 0. 12%. K ＋ contributed quite a lot in the taste of meatball and the concentration of phosphate and gel strength were neg- atively correlated. NaCI was 0. 9%, and heat treatment condition was 90C for 20min. The gel strength increased as the total concentration of compound gum increased. The best processing condition was optimizedas： compound gum 0. 6% , starch content 10% , grinding time 15min, 50 C for 15min, sterilization at 90 C for 20min.