基于质构特性对复合虾糜凝胶性能的优化
目的:促进南极磷虾的精深加工,丰富虾糜制品的种类.方法:以南极磷虾肉与南美白对虾肉为主要原料,添加蜡质玉米乙酰化双淀粉己二酸酯、蛋清粉、大豆分离蛋白、谷氨酰胺转氨酶等辅料,通过单因素试验以及响应面试验,得出虾丸的最佳制作配比.结果:虾丸的最佳制作配比:蜡质玉米乙酰化双淀粉己二酸酯添加量为6.00％,蛋清粉添加量为5.00％,大豆分离蛋白添加量为5.00％,谷氨酰胺转氨酶添加量为0.50％,魔芋胶添加量为0.20％.结论:采用二段式加热的方式制作复合虾糜凝胶,通过添加外源添加剂,在改良复合虾糜凝胶质构特性的同时可以保证营养价值....
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| Published in | 食品与机械 Vol. 39; no. 6; pp. 186 - 194 |
|---|---|
| Main Authors | , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连 116034
01.06.2023
大连工业大学食品学院,辽宁大连 116034%辽渔集团有限公司,辽宁大连 116000%辽渔集团远洋食品公司,辽宁大连 116000%大连工业大学食品学院,辽宁大连 116034 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1003-5788 |
| DOI | 10.13652/j.spjx.1003.5788.2022.80917 |
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| Abstract | 目的:促进南极磷虾的精深加工,丰富虾糜制品的种类.方法:以南极磷虾肉与南美白对虾肉为主要原料,添加蜡质玉米乙酰化双淀粉己二酸酯、蛋清粉、大豆分离蛋白、谷氨酰胺转氨酶等辅料,通过单因素试验以及响应面试验,得出虾丸的最佳制作配比.结果:虾丸的最佳制作配比:蜡质玉米乙酰化双淀粉己二酸酯添加量为6.00％,蛋清粉添加量为5.00％,大豆分离蛋白添加量为5.00％,谷氨酰胺转氨酶添加量为0.50％,魔芋胶添加量为0.20％.结论:采用二段式加热的方式制作复合虾糜凝胶,通过添加外源添加剂,在改良复合虾糜凝胶质构特性的同时可以保证营养价值. |
|---|---|
| AbstractList | 目的:促进南极磷虾的精深加工,丰富虾糜制品的种类.方法:以南极磷虾肉与南美白对虾肉为主要原料,添加蜡质玉米乙酰化双淀粉己二酸酯、蛋清粉、大豆分离蛋白、谷氨酰胺转氨酶等辅料,通过单因素试验以及响应面试验,得出虾丸的最佳制作配比.结果:虾丸的最佳制作配比:蜡质玉米乙酰化双淀粉己二酸酯添加量为6.00％,蛋清粉添加量为5.00％,大豆分离蛋白添加量为5.00％,谷氨酰胺转氨酶添加量为0.50％,魔芋胶添加量为0.20％.结论:采用二段式加热的方式制作复合虾糜凝胶,通过添加外源添加剂,在改良复合虾糜凝胶质构特性的同时可以保证营养价值. |
| Author | 郭璇 刘富俊 李冬梅 葛静慧 满昊 |
| AuthorAffiliation | 大连工业大学食品学院,辽宁大连 116034%辽渔集团有限公司,辽宁大连 116000%辽渔集团远洋食品公司,辽宁大连 116000%大连工业大学食品学院,辽宁大连 116034;大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连 116034 |
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| Author_FL | GUO Xuan LIU Fu-jun GE Jing-hui MAN Hao LI Dong-mei |
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| Keywords | properties of gel 质构特性 南极磷虾 南美白对虾 South American white shrimp 凝胶性能 textural properties Antarctic krill |
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| Title | 基于质构特性对复合虾糜凝胶性能的优化 |
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