牦牛肉固体饮料溶解稳定性的研究  

Solubility and stability of solid beverage produced with yak meat

作　　者：王卫[1] 张崟[1] 欧全文[1] 张佳敏[1] 

机构地区：[1]成都大学肉类加工四川省重点实验室,成都610106

出　　处：《食品科技》2013年第5期140-144,共5页Food Science and Technology

基　　金：现代新技术改造传统肉类加工及副产利用研究与应用项目(2011GA810017);生猪现代产业链关键技术研究与集成示范项目(09ZC1292-4);优质兔肉;兔皮制品;绿色兔肉制品;兔皮加工利用;副产清洁高效利用项目(09ZC1719-4);山羊现代产业链关键技术集成研究与产业化示范项目(10ZC1292-4)

摘　　要：为了开发适于婴幼儿和老年人食用的畜肉蛋白固体饮料,以牦牛肉为原料,在比较其溶解性基础上,探讨了淀粉对牦牛肌肉蛋白溶解稳定性的影响。结果显示,牦牛肌肉蛋白干粉较奶茶的溶解稳定性差;玉米原淀粉、玉米变性淀粉、木薯变性淀粉中,玉米原淀粉能有效提高牦牛肌肉蛋白的溶解稳定性,且随玉米原淀粉含量增加,牦牛肉和淀粉复合粉的溶解稳定性增加;牦牛肉和淀粉复合粉在水中的溶解量减少,其溶解稳定性变差。In order to develop a suitable solid beverage with meat protein for infants and the elderly, yak meat as raw material, based on comparing its solubility with milk tea, effect of starch on the solubility, stability of yak meat solid beverage was investigated in this paper. Results indicates that the solubility of yak muscle protein powder is worse than that of milk tea; corn starch can improve yak muscle protein solubility and stability, the solubility and stability of the composite powder of yak muscle protein and starch increases with starch content increased; the solubility and stability of the composite powder of yak muscle protein and starch become worse with the amount of the composite powder in water decreased.

关 键 词：固体饮料 牦牛肉 肌肉蛋白 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]