摘要
使用光学视频接触角测量仪测定几种豆类脂肪替代品的表面性能,探讨了此类脂肪替代品的形成和脂肪替代机理。通过感官评定实验验证了此类脂肪替代品在肉松中应用的可行性,确定了最佳的脂肪替代品和替代率。
Surface and gourmet properties of several kinds of legume fat analogs were studied with optical contact angle measuring device, which could explore the formation and the fat substitution mechanism of fat analogs.The study in the application of dried meat floss through gourmet evaluation has confirmed their substitution feasibility, The best fat analog and the substitution rate have also been determined.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第4期70-73,共4页
Food Science
关键词
脂肪替代品
表面性能
肉松
感官评定
fat substitutes surface properties
dried meat floss
sensory evaluation
