摘要
采用质构仪检测可得然胶的凝胶特性,并研究其对西式羊肉火腿质构的影响。结果表明,可得然胶随着质量浓度和加热温度的升高,凝胶强度逐渐增加,同时具有热不可逆性,高于80℃加热可得然胶水溶液,冷却形成凝胶后,重新加热凝胶结构不会破坏;合适的Na Cl质量浓度、磷酸盐质量浓度和p H值可以提高可得然胶的凝胶强度,添加大豆蛋白会降低可得然胶的凝胶强度,而蔗糖和淀粉对可得然胶的凝胶强度影响不大。将可得然胶添加到肉制品西式羊肉火腿中,随着添加量的增加,质构显示出逐渐增加的趋势。
The gel strength of curdlan gum was measured using a texture analyzer and its effect on the texture of westernstyle ham was investigated. The result showed that the gel strength of curdlan gum increased gradually with an increase in its concentration and heating temperature, and that it had thermal irreversibility. After heating at temperature higher than 80 ℃and then cooling, the gel was formed, and reheating did not destroy the gel structure. The appropriate concentration of Na Cl, phosphate and p H could improve the gel strength. Adding soy protein could reduce the gel strength but sucrose and starch had little effect on the gel strength of curdlan. With an increase in curdlan content, the texture of western-style mutton ham was improved gradually.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第21期45-49,共5页
Food Science
基金
“十二五”国家科技支撑计划项目(2012BAK17B07)
