| 功能性大豆浓缩蛋白与大豆分离蛋白在颗粒型灌肠中的应用研究 |
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| 引用本文： | 卢伟. 功能性大豆浓缩蛋白与大豆分离蛋白在颗粒型灌肠中的应用研究[J]. 食品研究与开发, 2009, 30(7) |
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| 作者姓名： | 卢伟 |
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| 作者单位： | 宁波索宝食品有限公司,宁波,315800 |
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| 摘 要： | 主要研究功能性大豆浓缩蛋白与大豆分离蛋白在颗粒型灌肠加工中的应用.通过试验,得出最佳工艺参数.当肉灌肠中瘦肉含量大于等于38%时,使用功能性大豆浓缩蛋白最佳;当肉灌肠中瘦肉含量低于30%时,使用大豆分离蛋白最佳:当肉灌肠中瘦肉含量在30%～38%之间时,使用功能性大豆浓缩蛋白与大豆分离蛋白混合物最佳.
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| 关 键 词： | 功能性大豆浓缩蛋白 大豆分离蛋白 颗粒型灌肠 功能性 |
APPLICATION RESEARCH ON FSPC AND ISP IN GROUND MEAT SAUSAGE |
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| LU Wei. APPLICATION RESEARCH ON FSPC AND ISP IN GROUND MEAT SAUSAGE[J]. Food Research and Developent, 2009, 30(7) |
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| Authors: | LU Wei |
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| Abstract: | How to better using Functional Soy Protein Concentrates (FSPC)and Isolated Soy Protein (ISP)in ground meat sausage were studied. Through testing, the optimal parameters were obtained.If there are above 38 % pork trims in the recipe of ground meat sausage, using FSPC should be best choice; if there are lower 30 % pork trims in the recipe of ground meat sausage, using FSPC should be best choice; if there are 30 %-38 % pork trims in the recipe of ground meat sausage, using FSPC and ISP mixed should be best choice. |
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| Keywords: | FSPC ISP ground meat sausage functionality |
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