| 大豆蛋白-淀粉基人造鸭肉工艺研发 |
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| 引用本文： | 周娜,施嘉凤,覃慧林,郑洁,魏登,王萌. 大豆蛋白-淀粉基人造鸭肉工艺研发[J]. 现代食品, 2022, 28(1): 83-86. DOI: 10.16736/j.cnki.cn41-1434/ts.2022.01.023 |
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| 作者姓名： | 周娜 施嘉凤 覃慧林 郑洁 魏登 王萌 |
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| 作者单位： | 吉林农业科技学院 食品工程学院,吉林 吉林 132101 |
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| 基金项目： | 吉林农业科技学院大学生创新创业项目“大豆蛋白基人造仿真鸭肉工艺研发”(吉农院合字2020第050号)。 |
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| 摘 要： | 以大豆组织蛋白基素肉为人造鸭肉基料,以感官评价为指标,通过考察单因素对人造鸭肉感官品质的影响条件,建立L9 (43)正交试验,确定大豆蛋白人造鸭肉最佳制作工艺。结果表明,当鸭肉香精添加量0.7 g、红曲红色素添加量0.08 g、卤制时间60 min及腌制时间120 min时,制作的大豆蛋白-淀粉基人造鸭肉质地紧致、色泽红润、味道适口及有弹性,整体的可接受度高。
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| 关 键 词： | 大豆蛋白-淀粉基 人造鸭肉 工艺优化 感官品质 |
Soy Protein-starch based Simulation Duck Meat Technology Research and Development |
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| ZHOU Na,SHI Jiafeng,QIN Huilin,ZHENG Jie,WEI Deng,WANG Meng. Soy Protein-starch based Simulation Duck Meat Technology Research and Development[J]. Modern Food, 2022, 28(1): 83-86. DOI: 10.16736/j.cnki.cn41-1434/ts.2022.01.023 |
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| Authors: | ZHOU Na SHI Jiafeng QIN Huilin ZHENG Jie WEI Deng WANG Meng |
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| Affiliation: | (School of Food Engineering,Jilin Agricultural Science and Technology University,Jilin 132101,China) |
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| Abstract: | Taking soybean tissue protein based meat as the base material of artificial duck meat and sensory evaluation as the index,the influence conditions of single factor on the sensory quality of artificial duck meat were investigated,L9(43)orthogonal experiment was established to determine the best processing technology of soy protein artificial duck.The results showed that when the dosage of duck flavor was 0.7 g,the content of monascus red pigment was 0.08 g,the brine time was 60 min and the pickling time was 120 min,the soybean protein starch based duck was made with compact meat,ruddy color,palatability and elasticity,and the overall acceptability was high. |
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| Keywords: | soy protein-starch base simulated duck meat process optimization sensory quality |
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