植物蛋白粉与白鲢鱼肉再组织化复合条件的确定  

The Determine of the Texturized Compound Condition of the Vegetable protein Powder and Silver Carp

作　　者：王亚青[1] 程裕东[1] 

机构地区：[1]上海水产大学食品学院,上海200090

出　　处：《广州食品工业科技》2003年第3期21-24,共4页

摘　　要：本研究以淡水渔业资源的开发为出发点,提高人民的蛋白质摄入量和饮食结构为目的,以白鲢鱼肉和植物蛋白粉为研究对象,确定鱼肉与大豆分离蛋白粉、小麦蛋白粉的复合条件。两种植物蛋白粉加入到鱼肉中后,均受添加量、加热温度和加热时间的影响,采用三因素三水平正交实验来确定两者的复合条件。Based on the development of freshwater fish resource and improvement of the people抯 protein absorb and diet structure, silver carp mince and phytoprotein powder were taken as the objectives of this paper. Vegetable protein powder was added to the mince, it was affected by heating temperature、heating time and added amount, then the best compound condition was determined by three factors three levels orthogonal experiment.

关 键 词：白鲢鱼肉 大豆分离蛋白粉 小麦蛋白粉 复合条件 再组织化 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]