【作者】 周亚军； 李芳； 苏丹； 张宁； 徐慧琴；

【Author】 ZHOU Ya-jun,LI Fang,SU Dan,ZHANG Ning,XU Hui-qin (College of Biological and Agricultural Engineering,Jilin University,Changchun 130025,China)

【机构】 吉林大学生物与农业工程学院；

【摘要】 本文欲研制开发的营养均衡、风味独特的果蔬复合重组牛肉制品,是以不同营养、风味、价格和加工特性的牛肉和鸡肉为原料,加胡萝卜、低聚异麦芽糖、膳食纤维(苹果皮)、鸡蛋、大豆蛋白、芝麻等营养物,经谷氨酰胺转胺酶(TG-B)粘合重组、蒸煮定型、速冻加工精制而成。通过肉制品弹性、咀嚼性、内聚性、胶着性、硬度等质构特性单因素试验,得胡萝卜、大豆蛋白、卡拉胶、TG-B用量、反应温度对产品特性影响显著;借助模糊数学、因子分析法和二次回归正交旋转组合设计并结合感官评定及质构特性对产品进行综合评定,优化出最佳工艺参数为TG-B 0.75%,大豆蛋白3%,反应温度35℃,胡萝卜12.5%,卡拉胶0.3%。更多还原

【Abstract】 Fruit and vegetables restuctured beef product is studied in this paper,which is nutrition balanced and flavor unique.Beef and chicken have different characteristics,such as nutrition,flavor,price and processing charateristic.The restructured product is constituted of beef and chicken as the main raw material,together with carrots,isomaltooligosaccharide,dietary fiber(apple peel),soy protein,sesame seeds and other nutrients which are restructured by transglutaminase,then cooked,shaped and frozen.It is overall nutritious and unique flavorful.The amount of carrots,soy protein,carrageenan,TG-B and temperature are ultimately determined to be the mainly significant influenced factors through single factor test whose indicators are texture characteristics,such as elasticity,chewiness,cohesiveness gumminess and hardness.Fuzzy mathematics,factor analysis and quadratic regression orthogonal rotation design are used in texture characteristics and sensory evaluation.The optimized recipe is 0.75%TG-B,3%soy protein,reaction temperature 35℃,12.5%carrots,0.3%carrageenan.更多还原