【摘要】 本实验采用正交实验设计,在运用感官评价的基础上,结合产品的主要质构指标,对三文治火腿的腌制剂及辅料配方进行了筛选。确定了三文治火腿的优化配方为:猪后腿肉100kg,食盐3%,糖1%,亚硝酸钠0.15g/kg,马铃薯淀粉8%,大豆分离蛋白3%,复合磷酸盐0.2%,异VC-钠0.05%,卡拉胶0.4%,水45%。更多还原

【Abstract】 In this study,two orthogonal design experi-ments were conducted to screen the formulation ofcuring agents and supplementation for sandwichham,according to sensory evaluation and maintexture profiles of sandwich ham.The optimumingredients were selected as:100kg of pork(crural),3% of salt,1% sugar,0.15g/kg ofsodium nitrite,0.2% of Complex Phosphates,0.05% of sodium Isoascorbic Acid,8% of potatostarch,3% of soybean isolate protein,0.4%carrageenan and 45% of water.更多还原