三文治火腿配方的优化筛选  

Screening and Optimizing of the Formulation of Sandwich Ham

作　　者：郝慧敏[1] 陈树兴[1] 任发政[2] 张厚军 

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471003 [2]中国农业大学食品与营养学院,北京100083 [3]北京雨润肉类加工有限公司,北京100116

出　　处：《肉类研究》2006年第11期47-49,共3页Meat Research

摘　　要：本实验采用正交实验设计,在运用感官评价的基础上,结合产品的主要质构指标,对三文治火腿的腌制剂及辅料配方进行了筛选。确定了三文治火腿的优化配方为:猪后腿肉100kg,食盐3%,糖1%,亚硝酸钠0.15g/kg,马铃薯淀粉8%,大豆分离蛋白3%,复合磷酸盐0.2%,异VC-钠0.05%,卡拉胶0.4%,水45%。In this study, two orthogonal design experiments were conducted to screen the formulation of curing agents and supplementation for sandwich ham, according to sensory evaluation and main texture profiles of sandwich ham. The optimum ingredients were selected as; 100kg of pork （crural）, 3% of salt, 1% sugar, 0. 15g/kg of sodium nitrite, 0.2% of Complex Phosphates,0.05% of sodium lsoascorbic Acid, 8% of potato starch, 3% of soybean isolate protein, 0.4% carrageenan and 45% of water.

关 键 词：三文治火腿 配方 筛选 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]