摘要
用大豆拉丝蛋白替代部分瘦肉制作香脆肠,研究表明:少量添加大豆拉丝蛋白,能够提高蛋白质含量,替代瘦肉,有效降低成本,提高产品营养价值,但当大豆拉丝蛋白替代瘦肉量超过10%时,产品豆腥味逐渐加重,产品结构发散发渣,烟熏蒸煮顺序影响产品色泽风味,因此试验及生产中要合理控制大豆拉丝蛋白添加量、合理选择烟熏蒸煮顺序。
Drawing soy protein was been used to substitute lean partly to produce crisp sausage. Research shows that it can improve the content of protein, replace lean, reduce cost effectively and improve the nutritive value of products while adding a small amount of drawing soy protein, but if it were more than 10%, product of beany would be tasted gradually increased, product structure would be divergent and slaggy. Besides, the color and flavors of product would be affected by the sequence of smoking and cooking, so the test and production should control the replacing amount of drawing soy protein, reasonable select the sequence of smoking and cooking.
出处
《食品科技》
CAS
北大核心
2013年第3期120-124,共5页
Food Science and Technology
关键词
大豆拉丝蛋白
香脆肠
质构
感官评定
drawing soy protein
crisp sausage
texture
sensory evaluation
