农产品加工·学刊（中）
農產品加工·學刊（中）
농산품가공·학간（중）
AEM RODUCTS ROCESSING
2013年
10期
7-9,13
,共4页
范素琴%张娟娟%陈鑫炳%王晓梅%王春霞%董雪%刘海燕%谢素花
範素琴%張娟娟%陳鑫炳%王曉梅%王春霞%董雪%劉海燕%謝素花
범소금%장연연%진흠병%왕효매%왕춘하%동설%류해연%사소화
凝胶%持水力%质构%海藻酸钠%钙盐
凝膠%持水力%質構%海藻痠鈉%鈣鹽
응효%지수력%질구%해조산납%개염
gel%water-holding capacity%texture%sodium alginate%calcium
海藻酸钠与钙复合可以形成热不可逆凝胶，用在肉制品中可以提高产品的持水性和品质，选择不同黏度的海藻酸钠与钙盐进行复合，研究海藻酸钠复合保水剂对肉制品持水力和质构的影响，确定最佳比例为：500 mPa·s的海藻酸钠0.3%，乳酸钙0.25%和硫酸钙0.15%，肉制品的持水力可达76.357%，且弹性、咀嚼度、恢复性都较好。
海藻痠鈉與鈣複閤可以形成熱不可逆凝膠，用在肉製品中可以提高產品的持水性和品質，選擇不同黏度的海藻痠鈉與鈣鹽進行複閤，研究海藻痠鈉複閤保水劑對肉製品持水力和質構的影響，確定最佳比例為：500 mPa·s的海藻痠鈉0.3%，乳痠鈣0.25%和硫痠鈣0.15%，肉製品的持水力可達76.357%，且彈性、咀嚼度、恢複性都較好。
해조산납여개복합가이형성열불가역응효，용재육제품중가이제고산품적지수성화품질，선택불동점도적해조산납여개염진행복합，연구해조산납복합보수제대육제품지수력화질구적영향，학정최가비례위：500 mPa·s적해조산납0.3%，유산개0.25%화류산개0.15%，육제품적지수력가체76.357%，차탄성、저작도、회복성도교호。
Sodium alginate and calcium compound can form heat irreversible gel, and enhance the water holding capacity and quality used in meat products. The study of the water holding capacity on meat products has done which add three different sizes of the sodium alginate and three different types of calcium. By the analysis of the water-holding capacity, and the contributions of the samples which gain from the experiments of mixing materials, it is seemed to be optimal to add 500 mPa·s alginate 0.3%, calcium lactate 0.25% and calcium sulfate 0.15%. Under this formula, the water-holding is up to 76.357%, and the springiness, chewiness and resilience are better.
