马铃薯全粉火腿的研制及营养价值评价  

Development and nutritional value evaluation of the potato flour ham

作　　者：蔡沙[1] 梅新[1] 何建军[1] 隋勇[1] 施建斌[1] 熊添 陈学玲[1] 范传会 蔡芳[1] CAI Sha;MEI Xin;HE Jian-jun;SUI Yong;SHI Jian-bin;XIONG Tian;CHEN Xue-ling;FAN Chuan-hui;CAI Fang(Institute of Agricultural Product Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,武汉430064

出　　处：《湖北农业科学》2020年第24期151-155,163,共6页Hubei Agricultural Sciences

基　　金：湖北省中央引导地方科技发展专项(2018ZYYD011)。

摘　　要：以马铃薯全粉为原料,以感官评分和质构特性为指标,通过单因素试验和正交试验对影响马铃薯全粉火腿质构特性和感官评分的因素如瘦肉比例、全粉添加量、大豆分离蛋白添加量、水分添加量等进行优化。结果表明,当瘦肉比例为96%、全粉添加量为10%、大豆分离蛋白添加量为6%、水分添加量为40%时,制备的马铃薯全粉火腿感官评分最高,为87.4。与市售火腿相比,马铃薯全粉火腿的蛋白质含量较高,且脂肪含量较低,更适合各类人群食用。Taking potato flour as raw materials,using sensory evaluation and texture properties as the indicators,through single factor experiments and orthogonal design experiments,the factors affecting the texture properties and sensory evaluation of potato flour ham were optimized,such as lean meat percentage,mashed potato percentage,soy isolate protein percentage,water percentage.The re⁃sults showed that,when the lean meat percentage was 96%,mashed potato percentage was 10%,soy isolate protein percentage was 6%,water percentage was 40%,the sensory evaluation of potato flour ham was the highest,which was 87.4.Compared with the com⁃mercial hams,potato flour ham had higher protein content and lower fat content,which was more suitable for all kinds of people.

关 键 词：马铃薯全粉 火腿 质构特性 感官评分 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]