摘要
探讨食用胶在西式火腿中的应用。采用正交试验研究不同食用胶在西式火腿的应用效果,同时采用单纯形格子试验研究复配胶在西式火腿的应用效果。结果表明,当以单一的食用胶添加在西式火腿时,使用卡拉胶且以粉状的方式添加以及添加量为0.3%时的效果为最佳;当加入卡拉胶为50%～60%和魔芋胶为40%～60%的复配胶时,效果更佳。
Food gum＇s application in ham was studied. Different food gum＇s application effects in ham were studied by orthogonal test and complex gum＇s application effects in ham were studied by simplex-lattice method. The results indicate when food gum was added single, carrageenen powder was the best and the optimum adding proportion was 0.3%. When carrageenan was 50%-60% and konjac gum was 40%-60%, the complex gum＇s effect was the best.
出处
《农产品加工（下）》
2007年第2期55-57,共3页
Farm Products Processing
