摘要
在肉制品中添加凝胶型海藻酸钠可提高产品的弹性和脆性,本实验通过单因素实验确定了凝胶型海藻酸钠在肉丸中的添加方式及辅料比例,通过正交试验最终确定了肉丸中海藻酸钠复合凝胶的添加量21%,肥瘦比例为3︰7,水分用量为27%,大豆蛋白的添加量为3%。
Adding gel- type sodium alginate in meat products could improve the elastic and brittle. In meat ball, the adding mode of gel - type sodium alginate and ratio of accessories were defined by the single -factor experiment. Through orthogonal experiment, the optimum formula was obtained. The result showed that compound gel sodium alginate21%, fat to lean ratio 3：7, water 27%, and soyabean protein 3%.
出处
《肉类工业》
2013年第9期33-35,54,共4页
Meat Industry
关键词
凝胶型海藻酸钠
添加方式
肉丸品质
gel - type sodium alginate
adding mode
quality of meat ball
