几种添加物对乳化香肠品质的影响

研究了食盐、大豆分离蛋白、卡拉胶和复合磷酸盐对乳化香肠品质的影响.实验结果表明:食盐、大豆分离蛋白、卡拉胶和复合磷酸盐对乳化香肠品质均有不同程度的影响,其最佳配比为食盐1.5%,大豆分离蛋白3.0%,卡拉胶0.4%,复合磷酸盐0.03%.     

无磷保水剂在甜玉米成型鸡块中的应用

为增加甜玉米成型鸡块的保水性和安全性,选用食盐、淀粉、大豆分离蛋白以及卡拉胶作为混合磷酸盐的替代物。以油炸损失率和感官评分为指标,通过单因素和正交试验优化了无磷保水剂的最佳配比。结果表明:与其他种类淀粉相比,玉米变性淀粉可以较好的降低成型鸡块的油炸损失率和提高鸡块的感官品质。无磷保水剂对油炸损失率影响的大小依次为大豆分离蛋白、食盐、卡拉胶、玉米变性淀粉最小。四种配料的最佳配比是食盐添加量为1.5%,大豆分离蛋白添加量为9%,玉米变性淀粉添加量为7%,卡拉胶添加量为0.4%。     

三文治火腿配方的优化筛选

本实验采用正交实验设计,在运用感官评价的基础上,结合产品的主要质构指标,对三文治火腿的腌制剂及辅料配方进行了筛选.确定了三文治火腿的优化配方为:猪后腿肉1 00kg,食盐3%,糖1%,亚硝酸钠0.15g/kg,马铃薯淀粉8%,大豆分离蛋白3%,复合磷酸盐0.2%,异VC-钠0.05%,卡拉胶0.4%,水45%.     

液熏灌肠质构改良配方的研究

为确定低温液熏灌肠的质构改良配方,采用正交试验设计,以灌肠制品的质构特性和持水性为考察指标,研究淀粉、复合磷酸盐、卡拉胶和大豆分离蛋白对液熏灌肠质构品质的影响,并且对改良配方进行优化。结果表明:液熏灌肠复合改良剂的最优配方为6%淀粉、0.3%复合磷酸盐、0.4%卡拉胶、3%大豆分离蛋白。该配方稳定可靠,适用于液熏灌肠的工业化加工生产。     

速冻奥尔良鸡腿排保水剂配方的研究

为提高速冻奥尔良鸡腿排的出品率和多汁性,增加产品竞争力,对速冻奥尔良鸡腿排的保水剂最佳使用方案进行了研究。以复合磷酸盐、卡拉胶、玉米淀粉、木薯淀粉和大豆分离蛋白为速冻奥尔良鸡腿排保水性的影响因素,以出品率和感官评分为评价指标,应用单因素和正交试验,确定保水剂的最佳使用配方。结果表明:复合磷酸盐为0.45%、玉米淀粉5%、卡拉胶为0.35%、大豆分离蛋白1.5%、及木薯淀粉4%。在此条件下产品的出品率达到104.67%。     

泡菜火腿肠的研制开发

对火腿肠中添加泡菜进行了研究,通过单因素和正交试验,确定泡菜火腿肠的最优配方为猪肉40%,玉米淀粉6%,泡菜6%,白砂糖2%,食盐1.5%,大豆分离蛋白3%,复合磷酸盐0.5%,卡拉胶0.4%,香辛料0.4%,味精0.4%,异抗坏血酸钠0.1%,亚硝酸钠0.01%。     

复合磷酸盐食品添加剂对猪肉丸保水效果影响的研究

为了提高猪肉丸的含水量,将淀粉、卡拉胶、大豆分离蛋白、三聚磷酸钠(STP)、焦磷酸钠(SAP)和六偏磷酸钠(HMP)不同功能的食品添加剂进行复配添加到猪肉丸中。结果表明:当淀粉、卡拉胶、大豆分离蛋白、复合磷酸盐的添加量分别为6%、0.4%、6%,0.2%,复合磷酸盐(STP∶SAP∶HMP)的最佳配比为0.75∶1∶1时,达到提高肉丸含水量的作用;三种磷酸盐中影响肉丸保水效果的因素主次关系为STP>SAP>HMP,且STP对肉丸的保水效果有显著影响。     

不同添加物对复合鱼肉丸质量的影响

从大豆分离蛋白、变性淀粉、卡拉胶等不同添加物对复合鱼肉丸质量的影响进行了分析试验,确定了复合鱼肉丸各项技术参数,当大豆分离蛋白、变性淀粉、卡拉胶分别为0.9%、3.0%、0.36%时生产的产品质量最佳。     

紫薯火腿的研制

对紫薯火腿配方进行了研究,经正交试验确定紫薯火腿的最佳配方为:猪2#肉25%、鸡胸肉30%、紫薯20%、大豆分离蛋白2.5%、玉米淀粉2%、卡拉胶0.5%、复合磷酸盐0.4%、食盐1.5%、白糖1.5%、肉果粉0.1%、红曲红色素0.01%、诱惑红色素0.001%、保鲜剂0.6%,水适量。     

水晶火腿的研制

研制开发了水晶火腿,在单因素试验基础上经正交试验确定水晶火腿的最佳配方为:猪2#肉20%、鸡肉20%、1cm3火腿头丁25%、大豆分离蛋白3%、玉米变性淀粉3%、卡拉胶0.2%、复合磷酸盐0.4%、亚硝酸钠0.003%、食盐1.4%、香辛料0.2%、红曲红色素0.009%、诱惑红色素0.0009%、保鲜剂0.6%、水适量。     

Effects of micronization pretreatments on the physicochemical properties of navy and black beans (Phaseolus vulgaris L.)

Tempering pretreatments were evaluated for the micronization of navy and black beans. Navy and black beans were tempered to 28 g/100 g and 26 g/100 g moisture, respectively, using water, a mixture of salts of bicarbonate, carbonate and phosphate, a mixture of citric acid and ascorbic acid, or ethylenediaminetetraacetic acid (EDTA) and monitored for texture after cooking, and changes in starch, protein and colour. The mixture of sodium bicarbonate, sodium carbonate and dibasic sodium phosphate was more effective than the mixture of citric and ascorbic acid or disodium EDTA or water alone in reducing the hardness of micronized black beans, while the water and salt mixture were equally effective in reducing the hardness of navy beans and the firmness of both navy and black beans. Lower soluble protein levels and higher levels of gelatinized starch were significantly correlated with a decrease in the hardness of micronized beans. Colour was affected for all micronized black beans, but the colour of micronized navy beans was only affected by the acid treatment. The ability of the bean to imbibe and distribute water in its seed renders seed constituents more sensitive to the effect of heat and solutes, thereby influencing the tempering strategy.     

重组牛肉保水剂的工艺配方优化

在单因素试验的基础上,以吸水率为指标,同时参考失水率指标,采用二次回归通用旋转组合设计试验,对重组牛肉保水剂的工艺配方进行研究,并借助DPS软件分析大豆分离蛋白、复合磷酸盐和柠檬酸钠3个因素最佳配比。得出重组牛肉保水剂的最佳工艺配方为大豆分离蛋白0.3%、柠檬酸钠0.4%、复合磷酸盐0.15%。在此条件下重组牛肉吸水率可达8.49%,比原料肉提高21.29%。     

常用辅料淀粉及大豆分离蛋白的功能性指标评价

对不同的2-3种大豆分离蛋白/淀粉进行可以表征其吸水性、吸油性、乳化性、凝胶性等功能优劣的参数测试。根据测试结果初步判断大豆分离蛋白/淀粉的生产性能。通过初步的比较,淀粉中木薯乙酰化二淀粉磷酸酯、大豆分离蛋白中SL-906P的性能最优。其中木薯乙酰化二淀粉磷酸酯的糊化温度、峰粘度、谷粘度与终粘度、回凝度、溶胀(膨胀)度以及溶解度均优于玉米乙酰化二淀粉磷酸酯;SL-906P的氮溶解指数、乳化活性指数以及红外光谱信息(α-螺旋特征谱带积分面积)均优于SUPRO590和杜邦。     

口口脆香肠的研制

本文研制开发了口口脆香肠,在单因素试验基础上经正交试验确定口口脆香肠的最佳配方为:猪2#肉30%、猪耳20%、猪皮15%、脊膘10%、大豆分离蛋白2.5%、玉米变性淀粉3%、卡拉胶0.4%、复合磷酸盐0.3%、亚硝酸钠0.002%、食盐1.5%、香辛料0.2%、红曲红色素0.009%、诱惑红色素0.0009%、保鲜剂0.25%、水适量,最佳烟熏蒸煮工艺条件为:干燥温度65℃、35min;烟熏温度78℃、30min;蒸煮温度80℃、30min。     

鸡肉丸配方组成对其质量影响的研究

为填补市场上肉丸制品中鸡肉丸的空白,本文对影响鸡肉丸质量的一些配方组成如食盐、混合磷酸盐、淀粉、大豆分离蛋白、碳酸氢钠、水等进行了研究,考查了其对鸡肉丸的感官质量、弹性、硬度等的影响,找出了稳定和提高鸡肉丸质量的方法。     

洛伐他汀菌种发酵配方的正交试验

为了确定洛伐他汀发酵培养基的最佳发酵培养基配方,提高发酵水平,先通过单因素试验筛选出最佳碳源和氮源,以及碳源,氮源和无机盐的最佳浓度,再通过正交设计筛选出最佳的发酵培养基配方组合,研究发现土曲霉PF7-15-40的发酵培养基最佳配方是淀粉3.5%,黄豆饼粉4.25%,柠檬酸钠0.10%,磷酸二氢钾2.0g/L,在该条件下洛伐他汀的产量最高。     

Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin

Several marinade solutions were tested for their effects on pork tenderness. Paired loins were removed from eight Large White crossbred pigs. Each pair was cut to give eight pieces and injected to a target of 110% of original weight with one of the following eight solutions (g/100 g water): uninjected (A, control), 5% salt (B), 5% sodium tripolyphosphate (C), 3% sodium bicarbonate (D), 5% salt and 5% sodium tripolyphosphate 5% (E), 5% salt and 3% sodium bicarbonate (F), 5% sodium tripolyphosphate and 3% sodium bicarbonate (G), 5% salt, 5% sodium tripolyphosphate and 3% sodium bicarbonate (H). Samples were left overnight to equilibrate, cooked and assessed for tenderness using a Volodkevich shear force method. Mean pHs for meat injected with phosphate and/or bicarbonate (C-H) ranged from 5.75 to 5.97, compared to 5.45 for the control. All injected loins, had a significantly higher yield than the control (p<0.05), except salt alone which, though higher, did not differ significantly (p>0.05) from the control. Treatment H increased the yield from 70% (control) to 85%. All marinades significantly reduced the shear force (p<0.05), some treatments (D and F) by up to a half compared to the control (5150 g). Individual animal results suggest that marination could be used to good effect even in the toughest samples, whilst improving tender samples still further. Samples treated with bicarbonate had an usual porous structure, probably due to carbon dioxide produced during cooking which may have contributed to the reduced toughness.     

肉制品成分对玉米淀粉糊化黏度的影响

玉米淀粉是肉制品生产中常用的黏结剂,对改善肉制品的组织结构有重要作用。通过对玉米淀粉的糊化黏度的测定,以及脂肪、食盐、葡萄糖、大豆分离蛋白等肉制品中主要成分对玉米淀粉的糊化黏度的影响研究,为玉米淀粉在肉制品中的应用提供理论基础。