| 西式火腿减钠技术研究 |
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| 引用本文： | 孙继坤,倪来学,王伟,宋爱祎.西式火腿减钠技术研究[J].肉类工业,2020(5):17-20,35. |
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| 作者姓名： | 孙继坤 倪来学 王伟 宋爱祎 |
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| 作者单位： | 临沂金锣文瑞食品有限公司 山东临沂 276036;临沂金锣文瑞食品有限公司 山东临沂 276036;临沂金锣文瑞食品有限公司 山东临沂 276036;临沂金锣文瑞食品有限公司 山东临沂 276036 |
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| 摘 要： | 为解决西式火腿减钠后带来的结构和风味上的问题,对影响因素及改善方法进行了研究。通过单因素和正交试验,确定主要影响因素的最佳比例。研究结果表明,最佳工艺配方组合为谷氨酰胺转氨酶(TG酶)添加量0.4%,TG酶反应时间70min,KCl添加量0.1%,I+G添加量0.06%,谷氨酸钠添加量0.4%,复合香辛料添加量0.4%。
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| 关 键 词： | 西式火腿 减钠 研究 |
Study on technology of sodium reduction in western ham |
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| Abstract: | In order to solve the structural and flavor problems which was caused by the sodium reduction in western ham, the influencing factors and improvement methods were studied.Throughsingle factor and orthogonal experiment, the optimum ratio of the main influencing factors was determined.The results showed that the optimumtechnological formula combination was as follows: the addition amount of glutamine transaminase(TG enzyme) was 0.4%, and the reaction time of TG enzyme was 70 min, and the addition amount of KCl was 0.1%, and the addition amount of I+G was 0.06%, and the addition amount of sodium glutamate was 0.4%, and the addition amount of compound spices was 0.4%. |
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| Keywords: | western ham sodium reduction study |
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