摘要
本文就甲基纤维素(MC)对油炸-冷冻-微波复热鱼糜-大豆蛋白复合制品的阻水性做了一些探讨,并确定了MC的最佳添加量。实验表明:在鱼糜-大豆蛋白复合物中加入MC有助于增强阻水性,在不影响其凹陷度的基础上可减小其破断力;与此同时,微波复热过程中失水率显著下降。本研究确定在鱼糜、大豆蛋白、水比例等于8:1:4.5时,MC的含量为0.1%时阻水性最好。
Some research was made in this study about the water-holding capacity of MC on fried composite gels composed of surimi and emulsified soybean protein after being frozen and reheated by micro-oven. And the most ideal amount of additional MC was determined.Result shows that the additional MC is conducive to enhancing the water-holing capacity of the composite, decrease its breaking force while maintaining its deformation values, accompanied by the decrease of lost water. According to the study, the best recipe of the composit should be that surimi ： emulsified soybean protein： water=8：1：4.5, with additional MC amounting to 0.1%.
出处
《现代食品科技》
EI
CAS
2006年第3期73-75,共3页
Modern Food Science and Technology
关键词
微波复热
油炸
冷冻
鱼糜-大豆蛋白-复合制品
阻水性
甲基纤维素(MC)
Micro-oven reheated
Fried
Frozen
Composite gels composed of surimi
Emulsified soybean protein and water
Water-holding capacity
MC.
