海藻糖对鸡骨泥肉脯品质的影响  

Impact of Trehalose on the Quality of New Kinds of Mashed Chicken-bone Sliced Meat

作　　者：杨珊珊[1] 李汴生[1] 刘伟涛[1] 刘欣[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品与发酵工业》2009年第10期158-161,共4页Food and Fermentation Industries

基　　金：广东省教育部产学研结合项目(2009B090300002)

摘　　要：以鸡骨和小麦蛋白为原料,研究了新型的肉脯加工工艺,通过正交实验确定最佳工艺条件。研究表明:不同含量的海藻糖0%-10%(所有配比均为质量比)对肉脯水分活度和硬度均有影响,新型肉脯的最佳工艺条件是,鸡骨泥∶小麦蛋白的质量比=1∶1,酵母提取物CH221和RYEC均为小麦蛋白(干基)4%;试验过程中,肉脯中水分活度随着海藻糖添加量的增加不断降低,同时肉脯质构特性发生变化,硬度增加。感官品质以最终水分含量达到20%,海藻糖含量在达到6%-10%时,肉脯品质最佳。Processing technology of mashed chicken-bone with wheat protein was studied through orthogonal experiment. The results showed that trehalose （0 - 10% ） had effects of water activity and hardness. The best formulations of the sliced meat was determined as the followings： mashed chicken-bone： wheat protein （both on dry basis） = 1： 1, content of yeast extraction including RYEC and CH221 were 4% of wheat protein （dry basis）. With the increasing of trebalose content, water activity （Aw） decreased while hardness increased. When water content reached 20% and trehalose content was from 6% to 10% , the quality of the sliced meat was the best.

关 键 词：小麦蛋白 鸡骨泥 海藻糖 水分活性(Aw) 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]