摘要
以魔芋多糖和大豆分离蛋白为主要原料,加入一定量的辅料和食品添加剂进行魔芋仿生鸡肉的研制。利用正交实验优选出了产品的最佳配方:魔芋多糖和大豆分离蛋白比例为3∶2,添加Na2CO32%、鸡肉抽提物10%,并配以适量的糯米粉、羧甲基纤维素钠、香料、色素,生产出风味、口感俱佳,营养丰富的魔芋仿生鸡肉。
The processing technology for an imitated chicken mean was developed using konjac glucomannan and soybean protein isolate as the main raw materials. Through orthogonal experiment, the optimum prescription was determined as： konjac glucomannan and soybean protein isolate with a proportion of 3：2, sodium carbonate 2% , chicken extraction 10%, and small amount sticky rice power,sodium carboxymethyl cellulose ,spices, and pigment. The imitated chicken meat has .qood flavor and rich nutrition.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第8期101-102,105,共3页
Science and Technology of Food Industry
基金
云南省自然科学基金资助项目(2002B0011Q)
关键词
魔芋多糖
大豆分离蛋白
仿生鸡肉
konjac glucomannan
soybean protein isolate
imitated chicken
