摘要
采用可食用蛋白包膜处理,提高传统油炸挂糊肉片的嫩度及可食用周期。经过水分含量、脂肪含量的双指标优化,最终确定优化参数为大米蛋白8%,CMC-Na 0.4%,大豆分离蛋白8%,猪皮冻40%。经过包膜后的肉片,其硬度、弹性、咀嚼性、回复力、剪切力、水分含量、脂肪含量得到较大改善。其中12h硬度下降了21.41%;剪切力下降了21.06%;水分含量增加了16.39%;脂肪含量下降了65.35%。
Use protein as the edible film to improve the tenderness and edible cycle of traditional battered and fried pork slices.After the double indexes＇optimization of moisture content and fat content,the optimized parameters are eventually determined as rice protein of 8%,CMC-Na of 0.4%,isolated soybean protein of 8%,pork jelly of 40%.After being coated,the hardness, springiness,chewiness,resilience,shear force,moisture content,fat content are all improved.After 12 hours＇storage,the hardness is decreased by 21 .41%,the shear force is decreased by 21 .06%,the moisture content is increased by 1 6 .3 9%,and the fat content is decreased by 6 5 .3 5%.
出处
《中国调味品》
CAS
北大核心
2016年第11期100-104,共5页
China Condiment
基金
黑龙江省教育厅面上项目(12541598)
关键词
传统食品
可食用膜
剪切力
水分含量
脂肪含量
traditional food
edible film
shear force
moisture content
fat content
