山药鹅肉火腿的研制  

The processing technology for Chinese yam and goose ham

作　　者：计红芳[1] 王方[1] 江开欣 张令文[1] 国福春 

机构地区：[1]河南科技学院,河南新乡453003 [2]阿荣旗那克塔小学,内蒙古呼伦贝尔162750

出　　处：《河南科技学院学报（自然科学版）》2016年第2期17-20,共4页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：河南省教育厅重点项目(12B550005);河南省高校科技创新团队支持计划项目(13IRTSTHN006);国家级大学生创新训练计划项目(201410467020);河南科技学院大学生创新训练计划项目(2014CX030)

摘　　要：以山药和鹅肉为主要原料,猪脂肪、淀粉、香辛料等为辅料,研究了山药鹅肉火腿工艺的配方.以感官评价为考核指标,在脂肪与鹅肉质量比,淀粉、水和山药的添加量等各单因素试验的基础上,进行了正交试验,确定了山药鹅肉火腿的最优配方为:m(脂肪)∶m(鹅肉)=3∶7,山药质量分数为12%,淀粉质量分数为7%,水质量分数为16%.在上述条件下,制作的火腿产品质量最佳.The formula of Chinese yam and goose ham was explored by employing Chinese yam and goose as the main materials,and pig fat,starch,spices as adjunct materials.Sensory evaluation was used as the evaluation index,the appropriate formula of Chinese yam and goose ham by using orthogonal experiments based on single factor（such as fat-goose ratio,starch,water and Chinese yam addition） was obtained as follows,pig fat-goose ratio was 3 ∶7,Chinese yam 12%,starch 7%,and water 16%.Under the upper conditions,the quality of production was the best.

关 键 词：鹅肉 山药 火腿 配方 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]