新型肉冻技术研究  

Study on technology of new jellied meat

作　　者：刘贯勇[1] 马相杰[1] 孟少华[1] LIU Guanyong;MA Xiangjie;MENG Shaohua

机构地区：[1]双汇集团

出　　处：《肉类工业》2019年第9期10-12,20,共4页Meat Industry

摘　　要：将不同比例的猪皮胶原蛋白与魔芋粉、卡拉胶复配,应用酶制剂技术,同时添加三明治火腿丁,制成一种新型肉冻。通过单因素和正交试验,确定了新型肉冻最佳工艺参数:猪皮胶原蛋白添加量为8%,卡拉胶添加量为0.3%,魔芋粉添加量为0.2%。为肉冻的规模化生产提供技术参数。The pigskin collagen in different proportions and konjak powder and carrageenan were compounded, and enzyme preparation technology was applied, and diced sandwich ham was added, and a kind of new jellied meat was made. Through single factor and orthogonal experiments, the optimum technological parameters of new jellied meat were determined and it was as follows: the addition amount of pigskin collagen was 8%, and the addition amount of carrageenan was 0.3%, and the addition amount of konjak powder was 0.2%, and it provided technical parameter for the scale production of jellied meat.

关 键 词：新型肉冻 工艺参数 猪皮胶原蛋白 酶制剂 

分 类 号：TS251.92[轻工技术与工程—农产品加工及贮藏工程]