摘要
本文采用谷氨酰胺转氨酶催化牛肉、豆腐交联制备重组肉。选用单因素实验与响应面实验研究豆腐与牛肉重组的优化参数,得到了优化配方:肉与豆腐比例为4:1,添加辅料(以肉与豆腐总量计)为TG1‰、酪蛋白酸钠(SC)1.2%、食盐2%、复合磷酸盐0.3‰。本实验采用响应面法得出最佳工艺条件为:酶添加量4U.g-1、温度40℃、pH7.5、作用时间2.5h。产品感官评分达到94.5。
In this paper,beef and bean curd were cross-linked preparation of restructured meat by transglutaminase.Tofu and beef recombination optimization parameters were studied by the single factor experiment and response surface experimental.The best optimized formula was that the ratio of beef and bean curd was 4：1;the amount of adding accessories（with meat and bean curd total） were TG 1‰,sodium caseinate（SC）1.2%,salt2%,compound phosphate 0.3‰.By response surface method the experiment obtained the optimum process conditions,which were enzyme amount 4U.g-1,temperature 40℃,pH7.5,reaction time 2.5h.Sensory score of products reached 94.5.
出处
《食品与发酵科技》
CAS
2011年第5期10-14,共5页
Food and Fermentation Science & Technology
基金
2011年成都希望食品有限公司与四川省食品发酵工业研究设计院合作项目
关键词
重组肉
谷氨酰胺转氨酶
响应面法
Restructured meat
Transglutaminase
Response surface method
