黄原胶与κ-卡拉胶复配胶特性及在火腿中的应用

【摘要】 对黄原胶与 κ-卡拉胶复配的凝胶特性及在蒸煮火腿中的应用进行了研究。结果表明 ,应用于火腿中的复配胶胶凝强度的主要影响因素有配比、总胶量、盐、复合磷酸盐、蒸煮温度与时间 ;复配比恰当能改善低脂蒸煮火腿的口感 ;总胶浓度与凝胶强度呈显著线性关系。正交优化蒸著火腿配方及工艺为总胶量 0 .6%,淀粉量 9%,蒸煮温度85℃ ,蒸煮时间 60 min。更多还原

【Abstract】 The gel property of synergistic action between xanthan gum and κ carrageenan and its application in producing cooked ham was studied.The results showed that the gel strength of the mixed gum in ham was affected by the rate of chosen gum and their total density,the variety of salt phosphate,heating temperature and heating time. Proper rate of chosen gum could improve the mouth feel of low fat cooked ham and there was a linear relation between the gel strength and the mixed gum’s total density.An optimum formula and heat processing were obtained by perpendicular experiment,i.e.the mixed gum’s total density 0.6%,starch 9%,heating temperature 85℃,heating time 60 min.更多还原