【摘要】 以不同风味、营养和加工特性的猪肉和鸡肉为原料,添加低聚异麦芽糖、胡萝卜、鸡蛋、大豆蛋白、膳食纤维(苹果皮)、苹果汁等营养物,经谷氨酰胺转胺酶(TG-B)的交联重组定型、蒸煮、烘烤研制新型果蔬复合肉脯。借助正交试验L9(34)与极差分析并结合产品感官评定结果的模糊综合评判,优化出最佳工艺参数为TG-B 1%,大豆蛋白2%,TG-B作用温度30℃,复合磷酸盐0.3%。更多还原

【Abstract】 New fruit and vegetable composite dried meat slice is researched in this paper.The material are pork and chicken which has different flavor,nutrition and processing characteristics and other ingredients such as isomaltooligosaccharide,carrot,eggs,soy protein,dietary fiber(apple peel),apple juice and so on.Then they are cross-linked,restructured by transglutaminase(TG-B),cooked and baked.Single-factor test are studied by measuring tensile strength,shear force and elasticity,then concentration of TG-B,reaction temperature,amount of soy protein and phosphate compounds are determined which are significant to quality and texture characteristic of composite dried meat slice.Orthogonal experiment L9(34),range analysis and fuzzy comprehensive evaluation of sensory evaluation results are applied.Optimal parameters are TG-B 1%,soy protein 2%,TG-B reaction temperature 30 ℃ and phosphate compounds 0.3%.更多还原