摘要
以猪耳为原料加工西式火腿,探讨了猪耳西式火腿的加工过程中复配胶加入量对产品物性的影响。旨在为火腿制品的开发提供一定的实验依据;为猪耳的利用拓展一条新的途径。结果表明,复配胶(明胶-海藻酸钠复合剂)的加入对猪耳火腿的物性指标有明显影响,明胶-海藻酸钠配比以8∶1计,总添加量为16.5%时,可使产品获得较理想的感官性能。
The paper studies the physicochemical and sensory properties of the pig ears sandwich ham, with the purpose of providing some experimental basis for the development of the sandwich ham and developing a new way for the use of pig ears. The results indicated show： when glutin, sodium alginate was 8：1, and dosage was 16.5%, satisfactory sensory properties could be obtained.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第10期80-81,84,共3页
Science and Technology of Food Industry
关键词
猪耳
西式火腿
复配胶
物性
pig＇s ears
sandwich ham
multi-pastern
physics property
