西式火腿罐头中添加浓缩大豆蛋白工艺技术研究  

A research on the Technology of adding concentrated soybean albumen powder to style hams

作　　者：王刘刘[1] 罗莉萍[2] 

机构地区：[1]黄山学院旅游系,安徽黄山245021 [2]宜春学院教务处,江西宜春333600

出　　处：《肉类研究》2006年第3期37-40,共4页Meat Research

摘　　要：火腿罐头在加工工艺流程不变的情况下,添加1%的浓缩大豆蛋白粉,成品的感官、理化等技术指标均达到部颁标准,而且弹性、持水性、吸油性、切片性更佳。The can processing technology of Western-style ham adds the concentrated soybean albumen powder but not changing in procedure. Such technical indicators as the sense organ of the finished product, the physics and chemistry and so on reach the National Ministry＇ s standard, the elasticity, the function of maintaining water skill of products become better, it＇s oil to suck and the cutting into slices are as well.

关 键 词：火腿罐头 大豆浓缩蛋白粉 工艺流程 营养价值 

分 类 号：TS295[轻工技术与工程—农产品加工及贮藏工程]