| 新型魔芋仿生牛肉的研制* |
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| 引用本文： | 张新富,幸治梅,黄富灵,龚加顺.新型魔芋仿生牛肉的研制*[J].云南农业大学学报,2005,20(5):694-696. |
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| 作者姓名： | 张新富 幸治梅 黄富灵 龚加顺 |
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| 作者单位： | 云南农业大学食品科技学院 云南昆明650201
(张新富，黄富灵)，西南农业大学食品科学学院 重庆400716
(幸治梅)，云南农业大学食品科技学院 云南昆明650201(龚加顺) |
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| 基金项目： | 云南省自然科学基金资助项目(2002B0011Q) |
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| 摘 要： | 以魔芋胶和大豆分离蛋白为主要原料进行魔芋仿生牛肉的研制，对其组织状态、韧性、弹性、质地、咀嚼性、染色效果、营养成分的配比进行研究，筛选出了产品的最佳配方，并进一步对产品的加工工艺进行了探讨。
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| 关 键 词： | 魔芋胶 大豆分离蛋白 仿生牛肉 |
| 文章编号： | 1004-390X（2005）05-0694-03 |
| 收稿时间： | 2004-11-17 |
| 修稿时间： | 2004-11-17 |
Study on the New Kind of Konjac Artificial Beef |
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| Zhang XinFu;Xing ZhiMei;Huang FuLing;Gong JiaShun.Study on the New Kind of Konjac Artificial Beef[J].Journal of Yunnan Agricultural University,2005,20(5):694-696. |
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| Authors: | Zhang XinFu;Xing ZhiMei;Huang FuLing;Gong JiaShun |
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| Institution: | （1.College of Food Seience and Technology，Y A U，Kunming 650201,China;2.College of Food Seience，Southwest Agricultural University, Chongqing 400716,China） |
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| Abstract: | The preparation of new kind of konjac artificial beef using konjac glucomannan and soybean protein isoate as main raw materials was studied in this paper,and the organization appearance,tenacity,flexibility,texture,mastication,effect of dying,composition of nurishment of the konjac artificial beef were also researched.The optimal formulation of the konjac artificial beef was obtained and its processing technic was explored. |
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| Keywords: | konjac glucomannan soybean protein isolate artificial beef |
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