摘要
选用木糖醇部分替代蔗糖试验，在蔗糖使用量为10％的前提下，通过单因素试验考察木糖醇替代比（0-40％）对蜜汁叉烧肉pH值、水分活度、色泽、质构特性以及感官品质的影响。结果表明，与未替代组相比．20％、30％、40％木糖醇替代比可显著降低蜜汁叉烧肉的pH值、水分活度和a＊值，可显著升高蜜汁叉烧肉的L＊值；30％、40％木糖醇替代比可显著降低b＊值（P〈0．05）；30％、40％木糖醇替代比可显著增大蜜汁又烧肉的硬度、弹性和胶黏性（P〈0．05）；40％木糖醇替代比可显著增大蜜汁叉烧肉的咀嚼性（P〈0．05）；感官评定结果表明，随着木糖醇替代比的增加，蜜汁叉烧肉颜色变浅，甜味基本不变。综合评价结果显示，适宜的木糖醇替代比水平为20％。
Xylitol was used to partially replace saccharose in honey - stewed BBQ pork. Based on 10% saccharose, the effects of xylitol substitution ratios ranging from 0 to 40% on the pH value, water activity, color, texture properties and sensory quality of honey -stewed BBQ pork were studied, through single factor experiment. The results showed that compared with the group without substitution, xylitol substitution ratios of 20%, 30%, 40% could significantly decrease the pH value, a＊ value and water activity, but increase the L ＊ value of honey - stewed BBQ pork. Xylitol substitution ratio of 30% and 40% could significantly decrease the b＊ value （ p 〈 0.05 ）. The substitution ratio of 30% and 40% could increase hardness, elasticity and gumminess of honey - stewed BBQ pork （ p 〈 0.05 ）. The substi- tution ratio of 40% could significantly increase the chewiness of honey - stewed BBQ pork （ p 〈 0.05 ）. The results of sensory evaluation showed that with the increase of xylitol substitution ratio, the color of honey -stewed BBQ pork became lighter and the stewed taste was the same. The comprehensive assess- ment results showed the suitable xylitol substitution ratio was 20%.
出处
《肉类工业》
2016年第2期9-12,共4页
Meat Industry
基金
吉林省科技发展计划项目(20140309015NY)
关键词
蜜汁叉烧肉
木糖醇
替代
蔗糖
品质
honey - stewed BBQ pork
xylitol
substitution
saccharose
quality
