| 食用胶在西式火腿的应用效果比较 |
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| 引用本文： | 陆晓亮,江洪波.食用胶在西式火腿的应用效果比较[J].农产品加工．学刊,2007(2):55-57. |
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| 作者姓名： | 陆晓亮 江洪波 |
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| 作者单位： | 长江大学,生命科学学院,湖北,荆州,434025 |
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| 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。
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| 关 键 词： | 食用胶 西式火腿 应用效果 |
| 文章编号： | 1671-9646（2007）02-0055-03 |
| 收稿时间： | 2007-01-08 |
| 修稿时间： | 2007年1月8日 |
Food Gum's Application Effect in Ham |
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| Lu Xiaoliang,Jiang Hongbo.Food Gum''''s Application Effect in Ham[J].Nongchanpin Jlagong.Xuekan,2007(2):55-57. |
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| Authors: | Lu Xiaoliang Jiang Hongbo |
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| Abstract: | 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? |
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| Keywords: | food gum ham application effect |
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