微波食品阻水性能研究.pdfVIP

《现代食品科技》 Modern Food Science and Technology Vol.22 No.3(总 89) 文章篇号:1007-2764(2006)03-0073-023 微波食品阻水性能研究 周颖越，朱炜 （上海水产大学食品学院食品科学与工程系，上海200090） 摘要：本文就甲基纤维素（MC ）对油炸-冷冻-微波复热鱼糜-大豆蛋白复合制品的阻水性做了一些探讨，并确定了 MC 的最佳 添加量。实验表明：在鱼糜-大豆蛋白复合物中加入MC 有助于增强阻水性，在不影响其凹陷度的基础上可减小其破断力；与此同时， 微波复热过程中失水率显著下降。本研究确定在鱼糜、大豆蛋白、水比例等于 8：1：4.5 时，MC 的含量为0.1%时阻水性最好。 n 关键词：微波复热；油炸；冷冻；鱼糜-大豆蛋白-复合制品；阻水性；甲基纤维素（MC ）c . Study on the Property of Water-holding Capacity of Micro-food Zhou Ying-yue, Zhu Wei m Abstract: Some research was made in this study about the water-holding capacity of MC on fried composite gels composed of surimi and o emulsified soybean protein after being frozen and reheated by micro-oven. And the most ideal amount of additional MC was determined.Result c shows that the additional MC is conducive to enhancing the water-holing capacity of the composite, decrease its breaking force while . maintaining its deformation values, accompanied by the decrease of lost water. According to the study, the best recipe of the composit should be d that surimi : emulsified soybean protein: water=8:1:4.5, with additional MC amounting to 0.1%. o Keywords: Micro-oven reheated; Fried; Frozen; Composite gels composed of surimi; Emulsified soybean protein and water; Water-holding capacity; MC . o f 随着家用冰箱和微波炉的普及，极大地推动了冷 水份迁移。前者通常在干