中式风味牛肉盐水火腿的研制

【作者】 陈洁； 郑义； 那黑马那；

【机构】 江南大学食品学院；

【摘要】 本论文利用西式火腿的生产技术,研究中国传统酱卤牛肉风味高温牛肉火腿的制作工艺。论文以制品的持水率、质构分析和感官评定结果为依据探讨了大豆分离蛋白、淀粉、酪蛋白酸钠、山梨醇对产品的单独作用效果,结果显示大豆分离蛋白、淀粉和山梨醇能显著改善肉制品嫩度。论文通过正交试验确定添加物的最佳添加量。香辛料的不同投放方法试验结果显示在滚揉操作中加入固形香辛料可以带给制品良好的风味。更多还原

【Abstract】 In this paper the production technique of Western - style ham was employed to try to make beef ham sterilized at high temperature, which at the same time may maintain the traditional Chinese sauce flavor. The effects of SPI, starch, sodium caseinate and sorbi-tol on the water holding capacity and texture of products were studied in details. The former three have the best effect. The optimum dosages of SPI, starch and sorbitol were decided by an orthogonal test. Besides, a discussion on the way of addition of seasonings that may adjust flavors had also been done, solid seasonings added in the tumbling processing may provide the ham with good flavors.更多还原