本文已被：浏览 2343次 下载 1300次
投稿时间：2017-07-31
投稿时间：2017-07-31
中文摘要: 以混合肉糜脯为研究对象，结合最优化混料设计（D-optimal Mixture Design）方法确定水分调节剂的最佳配比。研究结果表明：水分调节剂的最佳配比（以肉总重计）为：可得然胶0.42%、甘油1.15%、玉米蛋白水解物1.93%。验证试验结果表明：添加水分调节剂的处理组相对于对照组来说，在保持水分活度基本不变（P＞0.05）的情况下，能够显著提高制品的水分含量和L*-值（P＜0.05），显著降低制品的剪切力（P＜0.05），提高制品的总体可接受性，（P＜0.05）使制品保持良好的嫩度和适宜的口感。同时，运用最优化混料设计方法得到的水分调节剂处理产品，测得的指标结果与理论预测值误差均在1%左右，说明该试验方法比较可靠，可以有效的应用到产品的设计与优化中。
Abstract:The mixed minced meat slices preserved as the research object，combined with the optimization of mixture design （D-optimal Mixture Design）method to determine the optimum ratio of water regulator.The results showed that the optimum ratio of water regulator（total weight of meat）was 0.42%，glycerin 1.15%，and corn protein hydrolysate 1.93%.The test results showed that：the treatment group added water regulator compared with the control group，while maintaining the water activity unchanged （P ＞ 0.05）cases，could significantly improve the moisture content and L*-value of the products（P＜0.05），significantly reduce the shear stress of the products（P ＜ 0.05），improve the overall product acceptability（P ＜ 0.05）of the product to maintain good tenderness and suitable taste.At the same time，water regulator treatment products obtained using optimal regulator mixture design method，prediction index of the measured results and the theoretical value of error was about 1%，indicating that the test method is reliable and can be effectively applied to the design and optimization of products.
文章编号：201718014 中图分类号： 文献标志码：A
基金项目:黑龙江省重大应用技术研究与开发计划项目（GA15B302）；国家自然科学基金面上项目（31671788）；东北农业大学“学术骨干”项目（16XG18）
引用文本：
津ICP备20000603号-1