| 多孔淀粉在低脂贡丸中的代脂研究 |
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| 引用本文： | 朱仁宏,姚卫蓉,郑书铭,钱和.多孔淀粉在低脂贡丸中的代脂研究[J].中国食品添加剂,2005(4):22-25. |
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| 作者姓名： | 朱仁宏 姚卫蓉 郑书铭 钱和 |
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| 作者单位： | 江南大学食品学院,无锡,214036 |
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| 摘 要： | 贡丸是一种广受欢迎的肉制品，但其脂肪含量较高，随着人们对自身健康程度的不断关注，低脂热食品的需求不断增加。本文研究了用多孔淀粉替代贡丸中部分脂肪，有效地降低了贡丸的脂肪含量，同时降低了产品成本，基本达到了原高脂贡丸所具有的口感和质构。
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| 关 键 词： | 多孔淀粉 脂肪 贡丸 替代 |
| 文章编号： | 1006-2513(2005)04-0022-04 |
| 收稿时间： | 09 27 2004 12:00AM |
| 修稿时间： | 2004年9月27日 |
Study on porous starch in low fat emulsified meatball |
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| ZHU Ren-hong,YAO Wei-rong,ZHENG Shu-ming,QIAN He.Study on porous starch in low fat emulsified meatball[J].China Food Additives,2005(4):22-25. |
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| Authors: | ZHU Ren-hong YAO Wei-rong ZHENG Shu-ming QIAN He |
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| Abstract: | Nowadays low-fat food is in great demand because of peoples increasing concern about their health. Meatball is a kind of popular food with Chinese people, but its fat content is a little high. In this paper, porous starch was added into meatball as a substitute for some fats, which has decreased fat content as well as the cost of meatball. Furthermore, the taste and texture of the low-fat meatball was almost equal with the untreated ones. |
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| Keywords: | porous starch meatball fat substitute |
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