魔芋胶的功能特性及其在肉制品中的应用  

The functional characteristics of konjac gum and its application in meat industry

作　　者：黄明发[1,2] 鲁兴容[1,2] 刁兵[1,2] 陈天毅[1,2] 

机构地区：[1]重庆市种畜场,重庆400020 [2]重庆肉类食品研究所,重庆401120

出　　处：《中国食品添加剂》2012年第1期186-190,共5页China Food Additives

基　　金：国家生猪产业技术体系建设资金资助;渝北区科技计划项目-猪血深加工及产业化研究(渝北区科委资助)

摘　　要：魔芋胶作为一种可溶性膳食纤维,具有增稠性、乳化性、黏结性、吸水性等功能特性,已广泛应用于饮料、果冻、冰淇淋、肉制品、面制品等食品中。本文综述了魔芋胶的结构、功能特性以及在肉制品中的具体应用,并对其应用前景进行了展望。Konjac gum as a soluble dietary fiber,due to the excellently physico-chemical functional properties including gelling,thickening,cohesiveness and emulsifying property,etc,has been widely used in the fields of soft drinks,jelly,ice cream,meat products,flour products and so on.In this review,we introduced the structure,functional characteristics and the application of konjac gum in meat industry and its application prospect.

关 键 词：魔芋胶 功能特性 肉制品 应用 

分 类 号：TS202.3[轻工技术与工程—食品科学]