Position: Home > Articles > Influence of Different Commercial Compound Sodium Alginate Products on Texture of Fat Substitute
MEAT RESEARCH
2011
(9)
11-13
海藻酸钠复合凝胶剂对脂肪替代品质构的影响
作 者：
范素琴;黄海燕;王晓梅;张娟娟
单 位：
青岛明月海藻集团有限公司
关键词：
海藻酸钠复合凝胶剂;脂肪替代品;质构
摘 要：
研究不同配方的海藻酸钠复合凝胶剂添加量、搅拌时间对脂肪替代品质构的影响。最终确定明月海藻酸钠复合凝胶剂Ⅰ添加量为2.5%、搅拌时间为20～30min时,可制作出外观和质构都较理想的脂肪替代品。
译 名：
Influence of Different Commercial Compound Sodium Alginate Products on Texture of Fat Substitute
作 者：
FAN Su-qin,HUANG Hai-yan,WANG Xiao-mei,ZHANG Juan-juan(Qingdao Bright Moon Seaweed Group Co.Ltd.,Qingdao 266400,China)
关键词：
compound sodium alginate gel;fat substitute;texture
摘 要：
This work focused on the influence of different commercial compound sodium alginate gel products,compound sodium alginate gel Ⅰamount,water temperature and stirring time on texture properties of fat substitute.Fat substitute with desired appearance and texture could be obtained by adding sodium alginate gel Ⅰ at 2.5% and then stirring for 20-30 min.
导出引用
计量
文章访问数: 10
HTML全文浏览量: 0
PDF下载量: 0
所属期刊
