大片云腿罐头脱盐工艺条件的研究  

Study on the Desalination Process Conditions of Large Pieces of Canned Yunnan Ham

作　　者：许瑞珂 黄元相 刘启友 XU Ruike;HUANG Yuanxiang;LIU Qiyou(Yunnan Lanzuan Biotechnology Co.,Ltd.,Kunming 650503,China;Kunming GaoShangGao Food CO.,Ltd.,Kunming 650500,China)

机构地区：[1]云南蓝钻生物科技股份有限公司,云南昆明650503 [2]昆明高上高食品有限公司,云南昆明650500

出　　处：《食品安全导刊》2024年第22期115-120,共6页China Food Safety Magazine

摘　　要：为了研制出低盐且符合市场需求的大片云腿罐头,以解决市场对高盐含量产品的逐年下降的接受度问题,本研究通过单因素以及正交实验确定最佳的脱盐工艺条件。结果表明,大片云腿罐头脱盐工艺的最优条件为料水比1.0∶2.5(g∶m L)、脱盐时间40 min、脱盐水温45℃时,在该条件下,既保持了该产品的风味,又降低了钠盐含量,因而具有一定的商业价值。In order to develop low salt and meet the market demand,to solve the problem of market acceptance of high salt content products decreased year by year,this study through single factor and orthogonal experiments to determine the best desalting process conditions.The results showed that the optimal conditions of the desalination process were as follows:feed to water ratio of 1.0 to 2.5(g to mL),desalting time of 40 min and desalting water temperature of 45 ℃.Under these conditions,the flavor of the product was maintained and the sodium content was reduced,so it had certain commercial value.

关 键 词：云腿 罐头 脱盐 工艺条件 

分 类 号：TS294[轻工技术与工程—农产品加工及贮藏工程]