摘要
为研究注射液黏度及酶解型大豆分离蛋白的溶解时间、泡沫高度、水解度对低温烤肉出品率和感官评分的影响,通过响应面分析试验,优化了注射液黏度及酶解型大豆分离蛋白在低温烤肉中应用的最适功能性和理化性指标:注射液黏度1 154 mPa·s、溶解时间22 s、注射凝胶1 102 g、水解度12%,在此指标条件下,低温烤肉的实际出品率可达到57.6%,感官评分可达到42.5分,口感细嫩,肉质感较强。
Influences of viscosity, dissolve time, degree of hydrolysis and gel injection of hydrolyzed soy protein on yield and sensory of low-temperature barbecue were studied. Response surface method was used to optimize the optimal functional and physical-chemical properties of hydrolyzed soy protein in low-temperature barbecue. The optimal conditions were optimized as follows: viscosity of injection 1 154 mPa·s, dissolve time 22 s, gel injection 1 102 g, and degree of hydrolysis 12%. On these conditions, the performance rate of low-temperature barbecue was 57.6%, the sensory score was 42.5 points, the taste of the products was fine and smooth, and the low-temperature barbecue had a strong texture.
作者
杜彩霞
李顺秀
韩丙倩
崔红军
韩亮
王笛
DU Caixia;LI Shunxiu;HAN Bingqian;CUI Hongjun;HAN Liang;WANG Di(Shandong Yuwang Ecological Food Industry Co.,Ltd.,Yucheng 251200)
出处
《食品工业》
CAS
北大核心
2019年第12期77-81,共5页
The Food Industry
关键词
酶解型大豆分离蛋白
低温烤肉
指标优化
hydrolyzed soy protein
low-temperature barbecue
index optimization
