魔芋胶在低脂猪肉丸中的应用研究  

Application of konjac gum in pork meatball

作　　者：胡小芳[1] 范定涛[1] 周露[1] 左琦[1] 钟耕[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆高校魔芋资源利用工程研究中心,重庆400716

出　　处：《食品工业科技》2012年第11期318-320,共3页Science and Technology of Food Industry

摘　　要：魔芋胶是一种优质的膳食纤维和功能性食品胶,为降低猪肉丸中的脂肪含量,改善其食用品质,本实验采用单因素分析法及正交实验设计,用质构仪测定猪肉丸的四个重要质构指标:硬度、弹性、黏聚性和耐咀性,并以此为基础确定综合质构指标,向猪肉丸中添加魔芋胶,研究其对肉丸品质的影响。结果表明,添加质量分数为2%的魔芋胶,不会影响肉丸的质构品质,并且可以降低脂肪含量。最终确定猪肉丸中优化的添加物量为:魔芋胶2g/100g猪肉,淀粉16g/100g猪肉,碱[Ca(OH)2]0.48g/100g猪肉。Konjac gum is a kind of high-quality dietary fiber and functional food gum. lo reduce the tat content of pork meatball and improve its food quality,this experiment adopted single-factor analysis method, orthogonal experiments, and four important indicators （hardness, springiness, cohesiveness and chewiness） of pork meatball,which were determined by texture analyzer. Based on these,konjac gum was added into pork meatball,and its impact on the quality of meatballs was studied.The result indicated that,as a food additive,2% konjac gum showed little effect on the sensory quality of meatball,also reduced the fat content,and improved the quality of pork meatball. The best addition level was konjac gum 2g/100g of pork,starch 16g/100g of pork, Ca（OH）2 0.48g/100g of pork.

关 键 词：猪肉丸 魔芋胶 脂肪 质构 

分 类 号：TS202.3[轻工技术与工程—食品科学]