摘要:
为研究一种低钠盐水火腿的加工工艺,选取复合磷酸盐添加量、盐水注射量、滚揉时间和低钠盐替代比为考察因素,通过单因素实验探究对低钠盐水火腿得率、保水性、质构和异味(仅低钠盐替代比需测定)的影响,利用响应面法,以得率和保水性作为响应值进行优化,并根据实际可操作性调整,得到低钠盐水火腿的加工工艺。结果表明,低钠盐水火腿的最优加工工艺为:复合磷酸盐添加量0.39%,盐水注射量15%,滚揉时间15 h,低钠盐替代比53%。在此条件下,低钠盐水火腿的得率为(93.88%±2.05%),保水性为(87.37%±1.82%),与预测值非常接近。在该工艺下,得到的低钠盐水火腿具有良好的得率、保水性和质构,并且无异味;此外,与普通盐水火腿相比,钠含量降低了27%,为低钠盐水火腿的加工提供了技术支撑。
关键词:
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低钠
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盐水火腿
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加工工艺
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响应面法
Abstract:
In order to investigate the processing technology of low-sodium cooked ham,additive content of polyphosphates,injection level,tumbling time and substitution ratio were selected as the factors. Single factor experiment was used to explore the effect of yield,water-holding capacity(WHC),texture profile analysis(TPA)and off-flavor on low-sodium cooked ham. Yield and WHC were chosen as response values and the processing technology was obtained by response surface methodology and practical adjustment. The results showed that the optimum processing technology of low-sodium cooked ham was as follows:additive content of polyphosphates 0.39%,injection level 15%,tumbling time 15 h and substitution ratio 53%. Under the optimal condition,the yield and WHC of low-sodium cooked ham was 93.88%±2.05% and 87.37%±1.82% separately,which was very close to the predicted value. Under the process,the low-sodium cooked ham had good yield,WHC and texture,and no off-flavor. In addition,the sodium content was reduced by 27% compared with the control,providing a technical support for processing low-sodium cooked ham.
百度学术
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