西式卢布火腿加工工艺研究

Study on processing technology of western-style rouble ham

对西式卢布火腿的配方及工艺进行了研究。采用单因素试验考察复配水分保持剂、乙酰化二淀粉磷酸酯、绵白糖、食盐、复配增稠剂、大豆分离蛋白添加量对卢布火腿品质的影响,在此基础上选择食盐、复配水分保持剂、乙酰化二淀粉磷酸酯、复配增稠剂添加量为主要影响因素进行正交试验,以感官评价为评价指标。结果表明,卢布火腿最佳配方为:食盐添加量2.0%,复配水分保持剂添加量0.3%,乙酰化二淀粉磷酸酯添加量6%,复配增稠剂添加量0.5%,此时卢布火腿的品质最佳。

Western-style smoked and boiled ham has a broad market prospect because of its rich nutrition and unique flavor.First of all,single factor tests were carried out on salt,compound water retention agent,soft white sugar,soy protein isolate,acetylated starch phosphate,and compound thickener;Secondly,the orthogonal test of four factors and three levels was carried out for salt,compounded water retention agent,acetylated starch phosphate,and compounded thickener.The results showed that the best formula was 2.0%salt,0.3%compounded water retention agent,6%acetylated starch phosphate,and 0.5%compounded thickener.At this time,the quality of ruble ham was the best.