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改性醇法大豆浓缩蛋白在火腿肠中的应用
引用本文:娄巍,江连洲,田娟娟,杨柳,高珊,李丹.改性醇法大豆浓缩蛋白在火腿肠中的应用[J].食品工业科技,2011(5):120-122.
作者姓名:娄巍  江连洲  田娟娟  杨柳  高珊  李丹
作者单位:1. 双城雀巢有限公司,黑龙江双城,150100
2. 东北农业大学,黑龙江哈尔滨,150030
3. 黑龙江双河松嫩大豆生物工程有限公司,黑龙江哈尔滨,150008
4. 宁德师范高等专科学校,福建宁德,352100
基金项目:农业部大豆产业技术体系资助项目
摘    要:将改性醇法大豆浓缩蛋白添加到肉制品中,考察其在肉制品中的添加效果。经实验得出添加改性醇法大豆浓缩蛋白的火腿肠表现出良好的蒸煮率、持水性以及硬度、弹性、内聚性、咀嚼性。添加效果与加入大豆分离蛋白效果相似,比添加未改性醇法大豆浓缩蛋白的效果有大幅度提高。

关 键 词:改性醇法大豆浓缩蛋白  火腿肠  应用

Application of modified alcohol leaching soy protein concentrate in sausage
LOU Wei,JIANG Lian-zhou,TIAN Juan-juan,YANG Lin,GAO Shan,LI Dan.Application of modified alcohol leaching soy protein concentrate in sausage[J].Science and Technology of Food Industry,2011(5):120-122.
Authors:LOU Wei  JIANG Lian-zhou  TIAN Juan-juan  YANG Lin  GAO Shan  LI Dan
Institution:LOU Wei1,JIANG Lian-zhou2,TIAN Juan-juan3,YANG Liu2,GAO Shan2,LI Dan4 (1.Shuangcheng Nestle Co.,Ltd.,Shuangcheng 150100,China,2.Northeast Argricalture University,Harbin 150030,3.Heilongjiang Province Shuanghe Songnen Biological Engineering Co.,Harbin 150008,4.Ningde Teachers College,Ningde 352100,China)
Abstract:Modified alcohol leaching soy protein concentrate were added into meat products and showed a nice cooking yield and water holding capacity,hardness,elastic,cohesiveness as well as chewiness.Addition effects of modified ALSPC was similar to soybean protein isolate(SPI),and much better than ALSPC.The functional properties had been improved greatly.
Keywords:modified alcohol leaching soy protein concentrate  sausage  applicationA  
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