胡萝卜熏烤火腿生产配方及工艺研究  

Study on production formula and process research of carrots smoked ham

作　　者：吴双双[1] 秦浩[1] 刘明[2] 张秀民[2] 陆银胜 高振宏[2] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009 [2]安徽宝迪肉类食品有限公司研发部,安徽淮北235000

出　　处：《肉类工业》2013年第10期12-15,共4页Meat Industry

摘　　要：探讨了胡萝卜熏烤火腿基本加工工艺,并通过单因素试验、正交试验研究胡萝卜汁添加量、卡拉胶添加量、复合磷酸盐添加量、熏烤时间对胡萝卜熏烤火腿感官评分的影响,结果表明:胡萝卜汁添加量为14%,卡拉胶添加量为0.5%,复合磷酸盐添加量为0.5%,熏烤时间为25min。The basic processing technique of carrots smoked ham was discussed in this article.Through the single factor experiments and orthogonal test, the effects of the addition of carrot juice, carrageenan, compound phosphate and smoked time on sensory evaluation score were as-sessed. The result showed that 14%carrot juice, 0.5% earrageenan, 0.5% compound phosphate, and smoking 20min.

关 键 词：胡萝卜汁 熏烤火腿 生产工艺 配方 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]