摘要
对κ-卡拉胶、氯化钾、魔芋胶和瓜尔豆胶的复配特性及其在低温火腿中的应用进行了研究,结果表明,当卡拉胶:氯化钾:魔芋胶:瓜尔豆胶=50:25:20:5混合时,凝胶强度达到最大值,析水率最低;当复配胶在低温火腿中按配方设计加入量为0.3%时,产品的感官评定有明显提升;质构测定中,硬度、弹性、内聚性、胶着性和咀嚼性和加单体卡拉胶比较呈显著性差异,质构特性总体明显提高,工业生产上值得推广应用。
The characteristics of compounds（-carrageenan,potassium chloride,conjac gum and guar gum and their application in low temperatuer cooked hams were studied in this essay.The results showed when mixed ratio of carrageenan,potassium chloride,conjac gum and guar gum was 50：25：20：5,the gel strength was the maximum and the percentage of separated water was the lowest.The sensory evaluation of hams was obviously improved at 0.3% of the complex gum in cooking.Hardness,springiness,cohesiveness and gumminess of ham were significantly different.The texture of the products was improved obviously.It can be widely used in the industry.
出处
《中国食品添加剂》
CAS
北大核心
2010年第6期213-216,共4页
China Food Additives
关键词
卡拉胶
凝胶强度
火腿
感官评定
质构
carrageenan
gel strength
hams
sensory evaluation
texture
