海藻酸钠钙盐等食品改良剂对灌肠类肉制品质构的影响  

Effect of alginate calcium and other food quality improver on texture of enema kind meat products

作　　者：范素琴 于功明[2] 陈鑫炳 王晓梅 张娟娟 刘海燕 王春霞 谢素花 

机构地区：[1]青岛明月海藻集团有限公司,山东胶南266400 [2]齐鲁工业大学食品与生物工程学院,山东济南250353

出　　处：《肉类工业》2014年第3期20-23,共4页Meat Industry

摘　　要：主要研究海藻酸钠钙盐、三聚磷酸钠、卡拉胶三种食品改良剂对灌肠粘弹性的影响。通过单因素实验、正交试验和最终的物性测定和感官评价实验,确定三种品质改良剂的最佳配比为海藻酸钠钙盐0.4%,三聚磷酸钠0.2%和卡拉胶0.5%。Effects of calcium alginate, sodium tripolyphosphate and carrageenan on elasticity enema were studied. Through single factor experiment, orthogonal experiment, final determination of the physi- cal properties and sensory evaluation, the best ratio of three kinds of quality improver was defined. The result showed that calcium alginate 0.4%, sodium tripolyphosphate 0.2% and earrageenan 0.5%.

关 键 词：灌肠 复合品质改良剂 弹性 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]