| Popis: |
In this paper, the production technology and application of carbohydrate-based fat mimics (CBFM) from starch of mung beans was studied for further exploitation. The starch of mung beans was hydrolyzed by enzyme and used in processing of low-fat sausage as fat mimics. The condition of enzyme hydrolysis is that enzyme recruitment was 6 U/g, the substrate concentration was 15%, the hydrolysis time was 15min, the reaction temperature of 85°C. The best formula is adding amount of CBFM 14%, starch 15%, water 16%, carrageenan 0.9%. Compared to the non-simulated fat sausage, the cooking loss of the low-fat sausage was reduction, adhesion increases, water retention rate increases, fat content reduces, freeze-thaw stability has increased, which avoids sausage retrogradation and increases the storage stability of the products. |
