大米淀粉在肉糜食品中的应用研究  

The research on the application of Rice protein in minced meat food

作　　者：李杉[1] 

机构地区：[1]武昌工学院食品科学与工程系

出　　处：《科技致富向导》2012年第12期56-57,48,共3页Guide of Sci-tech Magazine

摘　　要：大米淀粉与脂肪具有相似的质感,可以在某些食品中代替部分脂肪,此外,它含有较低水平的脂质和矿物质,综合利用大米淀粉具有较高的经济价值和社会意义。文章探讨它在肉制品中的应用特性,以猪肉火腿肠和肉丸为试制产品,以制品的感官特性、嫩度、水分为考察依据,筛选最佳配方。试验结论：①不同大米淀粉肉糜制品的对比试验的结论：粳米淀粉优于籼米淀粉;②复合淀粉最佳配比：粳米淀粉：玉米淀粉为2：8。本文对大米淀粉在肉制品中的应用作了初步研究,为今后的进一步研究和应用打下了重要基础。The rice starch and the fat have the similar sense of reality, may replace the partial fat in certain foods, in addition, the rice starch includes a lower level the lipin and the mineral substance.Therefore, its exploitation and utilization will surely provide relatively high social and economical benefits.This paper explored applied characteristic of rice protein and rice starch in the meatballs and ham sausage,take the product sense organ characteristic,tenderness and the moisture content as the inspection basis, screens the best formula. Experimental conclusion： （1）Different rice starch hash product contrast experiment conclusion：the polished japonica rice starch surpasses the non-glutinous rice starch;（2）Compound starch best allocated proportion：polished japonica rice starch ： non-glutinous rice starch= 2：8. This research should serve as the preliminary study to the rice starch in the meat product, has built the important foundation for the next further research and the application.

关 键 词：大米淀粉 火腿肠 肉丸 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]