摘要
凝胶过程是决定素火腿品质的关键工序。采用单因素试验、正交试验,研究了素火腿加工的凝胶工艺,并对关键参数进行了优化。结果表明,选择浓度为0.25mol/L的CaSO4及浓度为2.0mol/L的卤水作为凝固剂,凝固温度为85℃,大豆蛋白含量为14%,此时形成的蛋白凝胶硬度为351g,加工的素火腿有很好的咀嚼性和粘弹性。
Gelling was considered as the key processing stage in the production of vegetarian ham. A new gelling technology of vegetarian ham was studied and optimized by single factor and orthogonal tests. The results showed that when 0.25mol/L CaSO4 and 2.0mol/L Lushui were used as coagulants, the coagulation temperature was 85% and the soybean protein content was 14%, the firmness of the protein gel was 351 g, and the vegetarian ham was chewy and viscoelastic.
出处
《中国酿造》
CAS
北大核心
2011年第2期182-185,共4页
China Brewing
关键词
素火腿
凝胶工艺
大豆蛋白
vegetarian ham
gelling technology
soybean protein
