即食大豆蛋白素火腿的研制  

Development of instant soybean protein vegetarian ham

作　　者：张学全 张文权 王锡昌[2] ZHANG Xue-quan;ZHANG Wen-quan;WANG Xi-chang(Luohe Vocational College of Food,Luohe 462300,Henan,China;Food College of Shanghai Ocean University,Shanghai 201306,China;Luoyang Huixiangtan Food Co.,Ltd.,Luoyang 471023,Henan,China)

机构地区：[1]漯河食品职业学院,河南漯河462300 [2]上海海洋大学食品学院,上海201306 [3]洛阳市汇香坛食品有限公司,河南洛阳471023

出　　处：《粮食与油脂》2021年第9期105-109,共5页Cereals & Oils

摘　　要：以大豆蛋白、植物油脂、淀粉、冰水为主要原料,通过筛选试验确定即食大豆蛋白素火腿制作所需的最佳原料,并以此为基础,通过单因素试验和正交试验优化即食大豆蛋白素火腿配方。结果表明:制作即食大豆蛋白素火腿最佳配方为以料馅总质量为基准,大豆蛋白17%、大豆油19%、木薯变性淀粉6%、冰水58%。以此配方制作的产品,蛋白质含量高、色泽洁白、风味清香、鲜嫩可口。Taking soybean protein,vegetable oil,starch and ice water as the main raw materials,the best raw materials for the preparation of instant soybean protein ham were determined through screening test. On this basis,the formula of instant soybean protein vegetarian ham was optimized through single factor experiment and orthogonal experiment. The results showed that the best formula of instant soybean protein vegetarian ham was based on the total mass of filling,soybean protein 17 %,soybean oil 19 %,cassava modified starch 6 % and ice water 58 %,based on the total quality of stuffing. The product made with this formula has high protein content,white color,fragrant flavor,fresh and delicious.

关 键 词：即食 大豆蛋白 素火腿 研制 

分 类 号：TS201.1[轻工技术与工程—食品科学]