摘要
以魔芋胶和大豆分离蛋白为主要原料进行魔芋仿生牛肉的研制,对其组织状态、韧性、弹性、质地、咀嚼性、染色效果、营养成分的配比进行研究,筛选出了产品的最佳配方,并进一步对产品的加工工艺进行了探讨。
The preparation of new kind of konjac artificial beef using konjac glucomannan and soybean protein isoate as main raw materials was studied in this paper, and the organization appearance, tenacity, flexibility, texture, mastication, effect of dying,composition of nurishment of the konjac artificial beef were also researched. The optimal formulation of the konjac artificial beef was obtained and its processing technic was explored.
出处
《云南农业大学学报》
CAS
CSCD
2005年第5期694-696,共3页
Journal of Yunnan Agricultural University
基金
云南省自然科学基金资助项目(2002B0011Q)
关键词
魔芋胶
大豆分离蛋白
仿生牛肉
konjae glucomannan
soybean protein isolate
artificial beef
