油炸挂糊肉片保水控油膜的研制Preparation of Water-retaining and Oil-control Film of Battered and Fried Pork Slices
郭希娟,尚丽娟,王瑞琦,杨铭铎,史文慧,郭艳,朱静
摘要(Abstract)：
采用可食用蛋白包膜处理,提高传统油炸挂糊肉片的嫩度及可食用周期。经过水分含量、脂肪含量的双指标优化,最终确定优化参数为大米蛋白8%,CMC-Na 0.4%,大豆分离蛋白8%,猪皮冻40%。经过包膜后的肉片,其硬度、弹性、咀嚼性、回复力、剪切力、水分含量、脂肪含量得到较大改善。其中12h硬度下降了21.41%;剪切力下降了21.06%;水分含量增加了16.39%;脂肪含量下降了65.35%。
关键词(KeyWords)： 传统食品;可食用膜;剪切力;水分含量;脂肪含量
基金项目(Foundation): 黑龙江省教育厅面上项目(12541598)
作者(Author): 郭希娟,尚丽娟,王瑞琦,杨铭铎,史文慧,郭艳,朱静
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