海带猪肉脯的研制

Development of kelp dried pork slice

实验主要内容为研制海带猪肉脯的配方,以感官评价为指标,采用单因素实验和L9(33)正交实验,优化了海带猪肉脯加工工艺配方。实验结果表明:海带的最适添加量为25%,脂肪添加量为10%,大豆分离蛋白的添加量为5%,加工出的海带猪肉脯色泽、组织结构、滋味风味最佳,同时也增加了猪肉脯的营养价值。

The development of kelp dried pork slice formula was the main content of the experi- ment. Sensory evaluation was taken as index, single factor experiment and L9 （3^3） orthogonal experiment were adopted and processing technology formula of kelp dried pork slice was optimized. The experimental results showed： the optimum adding amount of kelp was 25%, the adding amount of fat was 10% and the adding amount of soy protein isolate was 5 %. The color, microstructure and taste and flavor of the pro- eessed kelp dried pork slice were the best, and the nutritive value of dried pork slice was increased.