摘要
以大豆分离蛋白和鱼糜为主要原材料,通过单因素试验,考察了大豆分离蛋白的添加方式、添加量、底物浓度、凝胶时间、凝胶温度5个因素对鱼糜凝胶强度的影响。试验结果表明,鱼糜的最佳工艺条件为:大豆分离蛋白添加量7%,与水油的混合比1∶5∶1,凝胶温度45℃,凝胶时间30 min。由方差分析可知,4个因素对鱼糜凝胶强度影响的顺序为:添加量>与水混合比>凝胶温度>凝胶时间。在此最佳工艺条件下做验证试验,得到的鱼糜凝胶强度为631.55 g·cm。
With soy protein isolate and minced fish as the main raw material, and through the single factor experiment,five factors of the way of adding soybean protein isolated, adding amount, substrate concentration, gel time, gel temperature, that affected minced fish gel strength were examined. The test results show that the optimum technological conditions are soy protein analysis7%, and the mixture of water and oil than 1：5：1, gel temperature 45 ℃, gel time 30 min. According to the analysis of variance, the impact order of four factors on minced fish gel strength is content mixed with water gel temperature gel time. The minced fish gel strength of the verification test under the optimum process conditions is 631.55 g·cm.
出处
《食品工程》
2015年第4期37-40,共4页
Food Engineering
关键词
大豆分离蛋白
鱼糜
凝胶性
乳化性
soybean protein isolate
minced fish
gel
emulsification
