肉品高效斩拌乳化技术研究进展.pdfVIP

肉类研究 MEAT RESEARCH 2009.4 肉品高效斩拌乳化技术研究进展 1，2 1 2 2 1 1 1 崔艳飞 ，赵改名 ，王玉芬 ，谢　华 ，李苗云 ，柳艳霞 ，许　雄 （1.河南农业大学　食品科学技术学院 郑州 450002;2.双汇集团技术中心 漯河 462000） 摘 要:在肉制品加工中，斩拌乳化工艺主要起保水和保油作用。斩拌乳化效果主要受工艺 参数和原辅料两方面因素的影响。在工艺方面，斩拌温度、斩拌速度、斩拌时间、物料pH等 参数是乳化技术的关键参数；在原料方面，原料肉的种类、非肉蛋白、乳化剂、亲水性胶体 等因素直接影响乳化效果。本文重点综述了肉品斩拌乳化技术在这两个方面的研究进展。 关键词:斩拌；乳化；肉制品；进展 Advance on Effective Chopping Emulsification Technology in Meat Processing 1,2 1 2 2 1 1 1 CUI Yanfei , ZHAO Gaiming , WANG Yufen , XIE Hua , LI Miaoyun , LIU Yanxia , XU Xiong (1. College of Food Science Technology , Henan Agricultural Univers ity, Zhengzhou 450002; 2. Technology Center of Shineway Group , Luohe H enan 462000) Abstract: High emulsification technology is applied in meat processing to achieve water holding and oil stability in the meat products. The effects of chopping emulsification technology are mainly affected by factors, that is chopping parameters and raw meat types or additives. Chopping parameters such as chopping temperature, chopping speed, chopping time and the pH of the emulsion are crucial factors in chopping emulsification technology; while raw materials used such as raw meat type, non-meat proteins, emulsifiers and hydrophilic gums are also important factors directly influencing emulsification effects. The p aper mainly reviewed the advance on chopping emulsification technology in meat processing from the above mentioned aspects. Key words: chopping; emu