【摘要】 贡丸是一种广受欢迎的肉制品,但其脂肪含量较高,随着人们对自身健康程度的不断关注,低脂低热食品的需求不断增加。研究了用多孔淀粉替代贡丸中部分脂肪,有效地降低了贡丸的脂肪含量,同时降低产品成本,达到原高脂贡丸所具有的口感和质构。更多还原

【Abstract】 Nowadays low-fat food is in great demand because of people′s increasing concern about their health. Meatball is a kind of popular food with Chinese people, but its fat content is a little high. In this paper, porous starch was added into meatball as a substitute for some fats, which has decreased fat content as well as the cost of meatball. Furthermore, the taste and texture of the low-fat meatball was almost equal with the untreated ones.更多还原