一种新型模拟脂肪的研制技术  

Development Technology of a New Type of Fat Simulacrum

作　　者：郭爱菊[1] 曲超[2] 聂智强[3] 

机构地区：[1]中国肉类食品综合研究中心,北京100068 [2]东北林业大学林学院,哈尔滨150040 [3]哈尔滨商业大学食品学院,哈尔滨150076

出　　处：《肉类研究》2009年第9期25-27,共3页Meat Research

摘　　要：在对目前脂肪代替品种类及特点分析的基础上,提出了当前脂肪替代品研究中尚需解决的问题。继而介绍了一种以魔芋粉和卡拉胶为基质制备新型脂肪模拟物的加工技术,该技术制得的模拟物能够较好的模拟动物脂肪的感官和质构特性,从而应用于低脂肉制品的生产。Based on the analysis of the type and characteristics of current fat simulacrum, putting forward the problems to be solved in the research of current fat simulacrum. Then introducing a kind of process technology of fat simulacrum with konjaku flour and carrageenin as primary substance, there is a good simulation of characteristic of taste and texture quality of animal fat in the simulacrum produced by this technology, so it can be applied in the research and development of low-fat meat product.

关 键 词：模拟脂肪 感官特征 可视性 功能特性 研制技术 

分 类 号：TS201.2[轻工技术与工程—食品科学]