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 new kind of konjac artificial beef using konjac glucomannan and soybean protein isolate 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
《食品研究与开发》
CAS
北大核心
2005年第4期85-87,共3页
Food Research and Development
基金
云南省自然科学基金资助项目(200280011Q)
