| 果蔬复合重组鹿肉脯的加工特性与工艺优化 |
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| 引用本文： | 苏丹,刘妍菊,赖雪雷,周亚军,石晶,徐慧. 果蔬复合重组鹿肉脯的加工特性与工艺优化[J]. 农产品加工．学刊, 2011, 0(4): 51-57,68 |
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| 作者姓名： | 苏丹 刘妍菊 赖雪雷 周亚军 石晶 徐慧 |
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| 作者单位： | 吉林大学生物与农业工程学院; |
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| 基金项目： | 教育部留学回国人员科研启动基金项目(教外司留20071108); 长春市科技计划国际合作项目(08GH11); 吉林省科技发展计划重点项目(20090227); 长春市科技发展计划科技特派员项目(09KT10) |
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| 摘 要： | 以不同营养、风味、加工特性的鹿肉和猪肉为原料,添加胡萝卜、膳食纤维(苹果皮)、低聚异麦芽糖、大豆蛋白、鸡蛋等营养物质,经谷氨酰胺转胺酶(TG)的粘合交联重组,研制开发风味独特、营养均衡的果蔬复合重组鹿肉脯。通过对肉脯的硬度、弹性、内聚性、咀嚼性等质构特性的单因素试验研究,确定酶作用温度、谷氨酰胺转胺酶用量、大豆蛋白用量和食盐用量对肉脯品质与质构特性的影响。采用Box-Behnken设计,借助SPSS和Design-Expert7.1.6软件及拟合回归方程,对重组工艺参数进行优化,得出复合肉脯最佳工艺条件为:酶作用温度42.68℃,TG用量1.15%,大豆蛋白用量3.36%,食盐用量2.06%,对应样品的综合因子得分最大可达397.508。
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| 关 键 词： | 果蔬复合重组鹿肉脯 谷氨酰胺转胺酶 加工特性 Box-Behnken设计 工艺优化 |
Technology optimization and Processing characteristics of fruit and vegetable composite restructured dried venison slice |
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| Su Dan,Liu Yanju,Lai Xuelei,Zhou Yajun,Shi Jing,Xu Hui. Technology optimization and Processing characteristics of fruit and vegetable composite restructured dried venison slice[J]. Nongchanpin Jlagong.Xuekan, 2011, 0(4): 51-57,68 |
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| Authors: | Su Dan Liu Yanju Lai Xuelei Zhou Yajun Shi Jing Xu Hui |
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| Affiliation: | Su Dan,Liu Yanju,Lai Xuelei,Zhou Yajun,Shi Jing,Xu Hui(Jilin University,College of Biological and Agricultural Engineering,Changchun,Jilin,130022,China) |
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| Abstract: | Unique flavor and nutritional balance fruit and vegetable composite restructured dried venison slice are researched in this text.The material are venison and pork which has different nutrition,flavor and processing characteristics and other nutrients such as carrot,dietary fiber(apple pee)l,isomaltooligosaccharide,soy protein,eggs and so on.Then they are cross-linked and restructured by transglutaminase(TG).Single-factor test are studied by measuring hardness,elasticity,cohesiveness and chewiness,then enzym... |
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| Keywords: | fruit and vegetable composite restructured dried venison slice transglutaminase processing characteristics Box-Behnken design technology optimization |
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