西式牦牛肉肉糜火腿配方筛选试验  

Screening Test for on Western Minced Ham of Yak Meat

作　　者：王树林[1] 曹长雄 

机构地区：[1]青海大学农牧学院,西宁810003 [2]青海省西宁市湟源县塔湾乡兽医站,西宁812100

出　　处：《食品科学》2003年第5期114-116,共3页Food Science

摘　　要：采用正交试验对西式牦牛肉肉糜火腿的原料及腌制剂配方进行了筛选试验。试验表明:添加10%的淀粉、30%的水和3%的鸡蛋清,灌肠的切面及感官评分最高,且淀粉的添加量达到15%,产品仍然有较好的感官质量;最适宜的腌制剂配方为3%的食盐、0.2%的磷酸钠、550mg/kg肉的抗坏血酸及1%的白砂糖。Optimal main ingredients and cure liquid formulation have been determined through orthogonal design.The experimentresults suggested: the product had optimum sense quality score when added 10% starch、30% water and 3% egg albumen.Theproduct still had good sense quality when the quantity of starch has been increased 15%.The optimal cure liquid formula was3%NaCl、0.2% sodium phosphate、550mg/kg ascorbic acid and 1%white surge.

关 键 词：牦牛肉 西式火腿 肉糜火腿 配方 筛选 正交试验 原料 腌制剂 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]