正交试验优化低钠火腿肠生产的复合配比
作 者：
凌云霄;殷嘉忆;蔡克周;王旗;姜绍通;陈从贵
单 位：
安徽省农产品精深加工重点实验室
关键词：
低钠肉制品;氯化钾;氯化钙;大豆分离蛋白
摘 要：
通过添加钠盐替代物开发低钠肉制品选用氯化钾、氯化钙部分替代氯化钠添加到肉制品中,并加入大豆分离蛋白,通过单因素与正交试验,研究生产低钠火腿肠的最佳复合配比.结果显示:替代量分别为28%和8%的氯化钾、氯化钙作为复合替代盐,并添加1.5%的大豆分离蛋白制做的火腿肠品质最好.
单 位：
Anhui Province Key Laboratory for Agricultural Processing Product,School of Biotechnology and Food Engineering, Hefei University of Technology,Hefei 230009,China
关键词：
low-salt pork meat%potassium chloride%calcium chloride%soy protein isolate(SPI)
摘 要：
In the present study,low-salt pork sausages were created by partial addition of potassium chloride and calcium chloride as salt substitutes in the presence of soy protein isolate(SPI).Following one-factor-at-a-time experiments,an orthogonal array design was used to establish the optimum formulation of low-salt pork sausages.The results obtained indicated that low-salt pork sausages with 28% potassium chloride,8% calcium chloride and 1.5% SPI had the best quality.
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