摘要
选择麦芽糊精、变性淀粉、大豆分离蛋白、单硬脂酸甘油脂(单甘脂)等脂肪替代物取代广式腊肠中的肥肉。采用响应面分析法,以感官评价为响应值,得到脂肪取代物的最佳组合为:麦芽糊精3.0%,变性淀粉2.0%,大豆分离蛋白2.0%。在采用最佳替代量的工艺条件下,得到产品的感官评分为78.1,出油率为4.2%,弹性为1.57 mm,硬度为33.11 N,胶凝性22.49 N,咀嚼性为36.13 m J,该类指标值与按传统的配方制作的广式腊肠检测值接近。
The effect of malt dextrin,modified starch,soy protein isolate,and glycerol monostearate（ monoglyceride） as fat replacers on the properties of Cantonese Sausage were studied. The optimum combination of fat replacers obtained by the response surface methodology with the sensory evaluation was： 3. 0% malt dextrin,2. 0% modified starch,and 2. 0% soy protein isolate. Under the above optimum conditions,the sensory evaluation score of Cantonese Sausage reached to 78. 1,oil yield 4. 2%,elasticity 1. 57 mm,hardness 33. 11 N,gelling 22. 49 N,chewiness36. 13 m J,which were very close to the traditional Cantonese Sausage.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第3期125-130,共6页
Food and Fermentation Industries
基金
国家自然科学基金(31371842)
广州市科技计划项目(201509010005)
关键词
广式腊肠
脂肪替代物
响应面分析法
Cantonese Sausage
fat replacers
response surface methodology
