肉类研究Issue(9)：5-7,3.
海藻酸钠复合凝胶剂对脂肪替代品质构的影响
Influence of Different Commercial Compound Sodium Alginate Products on Texture of Fat Substitute
范素琴 1黄海燕 1王晓梅 1张娟娟1
作者信息
- 1. 青岛明月海藻集团有限公司,山东青岛266400
- 折叠
摘要
Abstract
This work focused on the influence of different commercial compound sodium alginate gel products, compound sodium alginate gel I amount, 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.关键词
海藻酸钠复合凝胶剂/脂肪替代品/质构Key words
compound sodium alginate gel/fat substitute/texture分类
轻工纺织引用本文复制引用
范素琴,黄海燕,王晓梅,张娟娟..海藻酸钠复合凝胶剂对脂肪替代品质构的影响[J].肉类研究,2011,(9):5-7,3.
