| 全溶大豆蛋白对鸡胸肉蒸煮出品率的影响 |
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| 引用本文： | 吴立根,王岸娜. 全溶大豆蛋白对鸡胸肉蒸煮出品率的影响[J]. 食品研究与开发, 2010, 31(3) |
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| 作者姓名： | 吴立根 王岸娜 |
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| 作者单位： | 河南工业大学,粮油食品学院,河南,郑州,450052 |
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| 摘 要： | 研究鸡胸肉中添加全溶大豆蛋白(60%)来提高鸡胸肉的保水性.鸡胸肉中通过滚揉加入大豆蛋白和亲水胶体,蒸煮后测定失水情况.全溶大豆蛋白(60%)的效果明显,当添加量为7%的时候有最好蒸煮出品率102.01%.大豆蛋白在提高鸡胸肉的保水性有着积极的意义.
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| 关 键 词： | 大豆蛋白 持水力 出品率 |
Study on the Water-holding Capacity of Chicken Breast by Adding the Soluble Soybean Proteins and the Other Four Additives |
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| WU Li-gen,WANG An-na. Study on the Water-holding Capacity of Chicken Breast by Adding the Soluble Soybean Proteins and the Other Four Additives[J]. Food Research and Developent, 2010, 31(3) |
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| Authors: | WU Li-gen WANG An-na |
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| Affiliation: | WU Li-gen,WANG An-na (College of Food Science , Technology,Henan University of Technology,Zhengzhou 450052,Henan,China) |
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| Abstract: | To study on how to improve the water-holding capacity of chicken breast by adding respectively soybean protein include soybean protein of 60 % over-soluble,soybean protein of 90 % over-soluble,meat soybean protein.The results show that the soybean protein of 60 % over-soluble is the best.On the improvement of the water-holding capacity of chicken breast adding 7 % into the chicken breast,the heat yield is 102.01 %,the highest.It means that soybean protein can improve the water-holding capacity of chicken br... |
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| Keywords: | soybean-protein water-holding capacity yield |
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