摘要
为探讨干法、水化法和乳化法添加大豆分离蛋白方式对素食汉堡肉饼品质的影响,比较了三种不同添加方式下,产品的质构、感官、解冻得率、烤制得率、保水性和保油性的差异性。结果表明,三种添加方法的产品感官评分大小依次为:乳化法>水化法>干法;乳化法添加方式可以有效改善产品风味和口感,增加弹性和咀嚼性,提高解冻得率、烤制得率、保水性和保油性。
In order to explore the three different adding ways including dry method,hydration method and emulsified method of soybean protein isolate on the vegetarian hamburger＇ quality,the difference of product texture,sensory,thawing loss,cooking loss,moisture retention and fat retention among three adding ways of soybean protein isolate was compared. The results showed that：the scores of sensory evaluation of the three methods were dry method 〉hydration method 〉emulsified method. The emulsion method could effectively improve the flavor and taste of the product, increase the springiness and chewiness ,improve the thawing loss, cooking loss, moisture retention and fat retension of product.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第18期266-268,274,共4页
Science and Technology of Food Industry
基金
十二五"科技支撑计划(2012BAD37B01)
广东省重大科技专项(2011A091000012)
关键词
大豆分离蛋白
素食汉堡
添加方式
soybean protein isolate
vegetarian burger
adding ways
