摘要
探讨了魔芋复合胶对西式盐水火腿品质和感官评价的影响,旨在为西式盐水火腿的开发利用提供一定的科学基础。通过均匀试验设计的方法优化了魔芋胶,黄原胶和卡拉胶三者的添加量。试验结果表明:三者添加剂的最佳组合质量分数分别为魔芋胶0.27%,黄原胶0.65%和卡拉胶0.59%,在此优化条件下,可使西式盐水火腿具有较理想的感官评分。通过对比复配胶和单一魔芋胶对西式盐水火腿品质的影响,结果表明复配胶优于单一魔芋胶。
The effect of complex konjac gum on the quality and sense quality of western ham was studied, with the purpose of providing some experimental basis for the development of western ham. The uniform-design method was used, the results by uniform-design method showed that the best formula was konjac gum 0.27%, xanthan guna 0.65%, carrageenan gum 0.59% （based on weight of ham）, under this condition the appearance and stability of product was best. In contrast with single konjac gum, the complex gum exhibited the better character in western ham.
出处
《食品工业》
北大核心
2014年第1期59-61,共3页
The Food Industry
基金
快客利(中国)控股集团有限公司科技创新基金
关键词
魔芋胶
黄原胶
卡拉胶
西式火腿
均匀设计
konjac gum
xanthan gum
carrageenan gum
western ham
uniform-design method
