单 位：
中国农业科学院北京畜牧兽医研究所;青岛农业大学食品科学与工程学院
摘 要：
日式汉堡肉饼具有低脂高蛋白、风味独特等优点,是一种营养均衡的健康食品,目前国内市场此类产品不多,有很好的发展前景。本文在对传统日式汉堡工艺进行研究的基础上,通过添加大豆组织蛋白和三聚磷酸钠,提高蛋白质含量、改善组织结构、提高肉饼保水性;并确定了其最佳添加量为:大豆组织蛋白17%,三聚磷酸钠0.13%。
译 名：
Improving the Technics of Japanese Hamburger
作 者：
SUN Xiaoming12,ZHANG haiyan1,ZHANG Sunshan2,SUN Baozhong2(1.Food Science Department of Qingdao Agricultural University Qingdao 266109;2.Institute of Animal Husbandry and Veterinary Academy of Agricultural Sciences of China,Beijing 100193)
关键词：
hamburger;soybean protein;sodium tripolyphosphate
摘 要：
Japanese hamburger has lots of advantages with low fat,high protein and special flavor,it's a kind of nutrition equilibrium food.There's almost no such product in our country right now,so it has a good prospect.This paper was based on the study of traditional Japanese hamburger,through adding soybean tissue protein and sodium tripolyphosphate.This method would enhance the content of protein,improve tissue construction and water holding capacity of hamburger.At last,we made sure the optimum content,soybean tissue protein was 17% and sodium tripolyphosphate was 0.13%.
