| 魔芋人造猪肉的研究 |
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| 引用本文： | 江洪波,王秀军.魔芋人造猪肉的研究[J].农产品加工．学刊,2008(12). |
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| 作者姓名： | 江洪波 王秀军 |
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| 作者单位： | 长江大学生命科学学院,湖北荆州,434025 |
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| 摘 要： | 探讨了魔芋人造猪肉加工工艺。采用单因素试验和正交试验,以魔芋精粉、大豆分离蛋白、新鲜胡萝卜等为原料进行研究。结果表明,魔芋人造猪肉的最佳工艺条件为:魔芋精粉的添加量为6g/100mL,大豆分离蛋白的为2g/100mL,胡萝卜的为16g/100mL,碳酸钠的为0.5g/100mL,在90℃下加热60min。按照该工艺加工而成的魔芋人造猪肉营养丰富,品质优良,能满足现代人的消费需求。
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| 关 键 词： | 魔芋精粉 大豆分离蛋白 胡萝卜 人造猪肉 |
Study on Artificial Conjac Pork |
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| Jiang Hongbo,Wang Xiujun.Study on Artificial Conjac Pork[J].Nongchanpin Jlagong.Xuekan,2008(12). |
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| Authors: | Jiang Hongbo Wang Xiujun |
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| Institution: | Jiang Hongbo,Wang Xiujun (College of Life Science,Yangtze University,Jingzhou,Hubei 434025,China) |
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| Abstract: | Artificial conjac pork processing technology was studied. It was prepared by conjac powder,soy protein isolated, fresh carrot by sigle factor and orthogonal experiment. The results indecated: the best artificial conjac pork technology was that conjac powder 6 g/100 mL,soy protein isolated 2 g/100 mL,carrot 16 g/100 mL,sodium carbonat 0.5 g/100 mL,heating at 90 ℃ for 60 minutes. The artificial pork by this technology had abundant nutrition and good quality. So the modern consumption requirement would be satisified better. |
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| Keywords: | conjac powder soy protein isolated carrot artificial pork |
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