摘要
对比3种卡拉胶的性质,κ-卡拉胶形成的胶体,硬而脆,适合低温肉制品使用。魔芋胶和刺槐豆胶能够提高κ-卡拉胶的强度,酪蛋白可以改善卡拉胶的析水性。当酪蛋白、魔芋胶或刺槐豆胶与κ-卡拉胶比例为0.6︰40︰60时,复合胶体凝胶强度高达2 000 g/cm2,析水率为0.5%。
The property of carrageenan is studied, the result is that mouthfeel of K-carrageenan is firm and brittle, suitable forpasteurized meat production. Gel strength of carrageenan is synergized with konjac gum or locust bean gum, syneresisof carrageenan can be improved by casein. High quality compotmd gel is obtained with the proportion of casein, konjac gum（locust bean gum） and r-carrageenan 0.6 40 ： 60, its strength is more than 2 000 g/cm2 and water loss is 0.5%.
出处
《食品工业》
北大核心
2014年第6期10-12,共3页
The Food Industry
关键词
低温肉制品
析水
卡拉胶
pasteurized meat product
syneresis
carrageenan
