低温火腿专用注射胶体的研究  

Study on special injected gel of low temperature ham

作　　者：孙森伟 王素梅 

机构地区：[1]河南双汇投资发展股份有限公司,河南漯河462000

出　　处：《肉类工业》2014年第8期31-33,共3页Meat Industry

摘　　要：刺槐豆胶可以提高K-卡拉胶凝胶强度、弹性,降低卡拉胶的析水率。当卡拉胶∶刺槐豆胶∶葡萄糖为48.75∶1.25∶50时,复合胶体凝胶强度、弹性、析水率分别为436g、7.14mm、2.39%。复合胶体的凝胶强度、弹性都优于市售卡拉胶。Locust bean gum could improve the gel strength and elastic of K - carrageenan and reduce its drainage rate. When the ratio of carrageenan, Locust bean gum and glucose was 48.75： 1.25： 50, the gel strength, elastic and drainage rate was 436g, 7.14mm, 2.39% , respectively. Under this condition, the gel strength and elastic of compound gel were better than commercially carrageenan.

关 键 词：刺槐豆胶 K-卡拉胶 凝胶强度 析水率 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]