大豆拉丝蛋白仿真烟熏火腿的研制  

Development of Emulate Smoking Ham Using Drawing Soy Protein

作　　者：师文添[1] 

机构地区：[1]江苏食品职业技术学院江苏食品加工工程技术研究开发中心,江苏淮安223003

出　　处：《食品研究与开发》2012年第12期98-100,共3页Food Research and Development

摘　　要：对大豆拉丝蛋白仿真烟熏火腿配方工艺进行了研究,经正交试验确定大豆拉丝蛋白仿真烟熏火腿的最佳配方为:大豆拉丝蛋白50%、玉米变性淀粉6%、卡拉胶1.0%、大豆色拉油4%、食盐1.5%、白糖1.5%、香辛料0.2%、猪肉香精0.5%、红曲红色素0.01%、诱惑红色素0.001 1%、水33%,最佳烟熏蒸煮工艺为65℃干燥30 min、70℃烟熏40 min、86℃蒸煮50 min。In this paper,a kind of emulate smoking ham using drawing soy protein was developed,the optimal formula which were ascertained by orthogonal experiments were as follows： drawing soy protein 50 %,corn modified starch 6 %,carrageenan 1.0 %,soybean salad 4 %,salt 1.5 %,white sugar 1.5 %,spice powder 0.2 %,pork flavors 0.5 %,red tune erythrophyll 0.01 %,enticement erythrophyll 0.001 1 %,water 33 %,and the optimal technology which was also ascertained by orthogonal experiments based on single-factors tests were as follows： dry temperature 65 ℃ keep 30 minutes,smoking temperature 70 ℃ keep 40 minutes,heating temperature 86 ℃ keep 50 minutes.

关 键 词：大豆拉丝蛋白 仿真烟熏火腿 配方 工艺 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]