新型魔芋仿生牛肉的研制  

STUDY ON THE NEW KIND OF KONJAC ARTIFICIAL BEEF

作　　者：张新富[1] 幸治梅[2] 黄富灵[1] 龚加顺[1] 

机构地区：[1]云南农业大学食品科技学院,昆明6502012 [2]西南农业大学食品科学学院,重庆400716

出　　处：《肉类工业》2005年第4期24-26,共3页Meat Industry

基　　金：云南省自然科学基金资助项目 (2 0 0 2B0 0 1 1Q)

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。The new kind of konjac artificial beef using konjac glucomannan and soybean protein isolate 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.

关 键 词：魔芋胶 大豆分离蛋白 魔芋仿生牛肉 营养成分 染色 咀嚼性 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]