| 改善牛肉脂肪品质替代品的研究 |
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| 引用本文： | 司俊玲,郑坚强,马俪珍.改善牛肉脂肪品质替代品的研究[J].中国粮油学报,2010,2012(3). |
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| 作者姓名： | 司俊玲 郑坚强 马俪珍 |
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| 作者单位： | 1. 郑州轻工业学院食品与生物工程学院,郑州,450002
2. 天津农学院食品科学系,天津,300384 |
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| 摘 要： | 以植物油为溶剂,水为溶质,添加卵磷酯、单硬脂酸甘油酯、山梨醇酐单油酸酯(Span80)、乳清蛋白等其他添加成分,研制肥牛脂肪替代品,采用了4因子二次通用旋转组合设计,得出最佳配比为单硬脂酸甘油酯0.434%,山梨糖醇酐脂肪酸酯0.110%,卵磷酯0.504%,乳清蛋白0.410%。用冲淡法检测乳状液类型为W/O型。乳状液稳定性的检测结果,测其体积比率为0.59%,达到了稳定体系的要求。
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| 关 键 词： | 肥牛脂肪替代品 乳状液 乳化剂 稳定性 |
Artificial Substitute of Plump Beef Fat for Improving Beef Marbling |
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| Si Junling Zheng Jianqiang Ma Lizhen.Artificial Substitute of Plump Beef Fat for Improving Beef Marbling[J].Journal of the Chinese Cereals and Oils Association,2010,2012(3). |
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| Authors: | Si Junling Zheng Jianqiang Ma Lizhen |
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| Affiliation: | Si Junling1 Zheng Jianqiang1 Ma Lizhen2(School of Food , Biological Engineering,Zhengzhou University of Light Industry1,Zhengzhou 450002)(Food Science Department,Tianjin Agricultural College2,Tianjin 300384) |
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| Abstract: | The basic ingredients of the artificial substitute of plump beef fat used in this study were vegetable oil(soybean oil),water,and emulsifiers including lecithins,glycerol mono-stearate,Span80,and whey protein.Four factors quadratic rotation design was applied in an optimization experiment.The emulsion stability of product was tested.Results: The optimized compound ratio of the emulsifiers is glycerol mono-stearate 0.434%,Span80 0.110%,lecithins 0.504%,and whey protein 0.410%.The emulsion type tested by the ... |
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| Keywords: | substitute of plump beef fat emulsion emulsifier stability |
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