南瓜猪肉脯的配方及品质研究  

Study on the Recipe of Pumpkin and Dried Pork Slice

作　　者：郑爽 李艳青[1] Zheng Shuang;Li Yanqing(Heilongjiang Bayi Agricultural University,Daqing163319)

机构地区：[1]黑龙江八一农垦大学,大庆163319

出　　处：《黑龙江八一农垦大学学报》2023年第1期65-71,90,共8页journal of heilongjiang bayi agricultural university

基　　金：中央引导地方项目-国家农业科技园区主导产业研发平台建设项目(ZY18B01)。

摘　　要：为设计优化南瓜猪肉脯的配方,实验采用单因素实验和正交实验,研究南瓜泥添加量、大豆蛋白添加量以及猪肉肥瘦比对猪肉脯的品质影响,以感官评价为主要评定指标,并加以剪切力、水分含量测定以及出品率指标来对南瓜猪肉脯的配方进行优化。实验结果得出南瓜猪肉脯的最优配方为:南瓜泥最适添加量为20.0%,猪肉肥瘦比为1∶4,大豆分离蛋白的添加量为7.5%。该条件下所得南瓜猪肉脯剪切力、水分含量及出品率均为最佳水平,感官评分较好。To design and optimize the formula of pumpkin and dried pork slice,single factor experiment and orthogonal experiment were used to study the influence of pumpkin puree,soybean protein addition and pork fat-to-lean ratio on the quality of dried pork slice.Sensory evaluation was used as the main evaluation index,and shear force,moisture content and yield were measured.Indicators to optimize the recipe of pumpkin and dried pork slice.The experimental results showed that the optimum formula was as follows,the optimum amount of pumpkin was 20.0%,the ratio of fat to lean was 1∶4,and the amount of soybean protein isolate was 7.5%.Under these conditions,the shear force,moisture content and yield rate of pumpkin and dried pork slice were all at the best level,and the sensory score was good.

关 键 词：猪肉脯 南瓜 大豆蛋白 感官评定 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]