摘要
在香肠产品加工中根据原料中的粗蛋白含量添加一定量的微生物谷氨酰胺转胺酶处理后 ,采用质构分析仪测定香肠组织的凝胶破坏力的变化 ,研究了酶催化加工工艺条件和酶对香肠物性的增强效果。实验结果表明 ,将该酶加入到香肠中 ,40℃下酶作用 45min ,再经过干燥、蒸煮等工艺处理成型后 ,凝胶强度比对照组提高了 60 %以上 ,产品的粘弹性得到显著提高。同时在加工工艺不变的条件下 ,增加香肠配方中淀粉和大豆蛋白粉的比例 ,加入量增加到 5 %时 ,与原配方比较 ,产品的质地和感官指标并无显著差别 。
The microbial transglutaminase(MTG)was used to prepare sausage products according to the total protein contents in sausage raw materials,and the changes of the gel strength of sausage products were measured with a texture analyzer to investigate the processing conditions and the effects of the enzymatic catalysis on the functional improvement of sausage texture The results showed that after an enzymatic reaction at 40℃ for 45 min followed an operation of drying and evaporation,the texture strength of sausage products treated by the enzyme had been increased higher than 60% compared to that of the control,and that the elasticity of the products was improved significantly Furthermore,with this operating technology,both the texture and the sensory characteristics of sausage products treated by MTG with an increasing proportion of both starch and soybean protein from the original 2% to 5%,did mot showed any noticeable differences in comparison to those of the control This research work indicated that MTG enzymatic treatment was effective for sausage production and could beneficially reduce the cost of sausage products prepared
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第6期36-41,共6页
Food and Fermentation Industries
基金
国家"十五"科技攻关计划项目 (2 0 0 1BA70 8B0 3- 0 5 )
科技部科研院所技术开发研究专项资金项目 (NCSTE - 2 0 0 1 -JKZX - 0 0 6 )
