摘要
通过对海藻酸盐配料在蔬菜汉堡饼中的应用研究,发现其可以将蔬菜以及碎肉等牢固的结合在一起,有效提高蔬菜汉堡饼的结着性、均匀性、保水性和嫩度,同时提高产品抗冻融稳定性,明显降低产品的蒸煮损失。并分析了海藻酸盐配料不同添加量对产品质构、色泽和风味的影响,并与其它类似功能添加剂进行了对比,结果显示:海藻酸盐配料的最佳添加量为0.6%,且与其它类似功能改良剂相比具有明显的优势。
The application ofalginate ingredient in vegetable hamburg cake was studied, and it was found that vegetable and comminuted meat were combined firmly, and capacity of combination, uniformi- ty, water retention and tenderness of vegetable hamburg cake were improved effectively. In addition, the freeze -thaw resistance stability of product was improved, and the cooking loss of product was reduced obviously. The effect of different addition of alginate was analyzed, and it was contrast with other similar ingredient on the texture, functional additives. The mum addition of alginate ingredient was O. 6%, and it had obvious advantages lar functional modifier. color and flavor of product results showed： the opti- compared with other simi-
出处
《肉类工业》
2017年第11期39-40,46,共3页
Meat Industry
关键词
海藻酸盐配料
蔬菜汉堡饼
配方
添加量
alginate ingredient
vegetable hamburg cake
formula
addition
