酵母葡聚糖在肉制品中的应用研究  

Application study on yeast β-glucan in meat products

作　　者：王淼[1] 陈玉添 

机构地区：[1]无锡轻工大学食品学院

出　　处：《食品与机械》2001年第2期32-33,共2页Food and Machinery

摘　　要：将酵母葡聚糖 (AWGP)应用于肉制品中 ,以替代脂肪、淀粉 ,改善产品的质构、口感等。研究结果表明 :用酵母葡聚糖替代部分脂肪和淀粉是可行的 ,它克服了加淀粉的过粘、过粗 ,且容易失去水分变硬等缺点 ,降低了肉制品的热量 ,提高了肉制品原有的细腻度和脆度。A desirable property of glucan was its ability to function as a non-caloric food addition It could provide a fat-like mouth-feel,thus permitting its use as a fat replacer in production of low-calorie meat products Its high water-holding capacity made it useful ingredient in the formulation of meat-based products The results of studying on application yeast β glucan to meat products showed that it was feasible to replace fat and starch by AWGP in meat products The quality of meat product in mouth-feel,water-holding capacity etc was improved

关 键 词：酵母葡聚糖 肉制品 细腻度 持水性 应用 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]