摘要
切片色泽是评价火腿质量的一项重要指标。本文以色泽或感官评价为考察指标,采用响应面法,探讨了加工工艺对新型发酵火腿切片色泽的影响。结果表明:最佳的工艺条件为滚揉时间12.5h,发酵时间16.5h,蒸煮时间55min,此时发酵火腿的切片色泽及感官评价最好。
The chromaticity of sliced ham was an important evaluation index. This article studied the index of the chromaticity or sensory evaluation, using the response surface method, and discussed the influence process of new fermentation ham slices of chromaticity. The results showed that： the best technological conditions of rolling and kneading time was 12.5h; fermentation time was 16.5h; cooking time was 55 min; at this time, the chromaticity and sensory evaluation of the fermentation ham slices was the best.
出处
《食品与发酵科技》
CAS
2012年第3期50-53,共4页
Food and Fermentation Science & Technology
基金
吉林省科技厅科技支撑重点项目(吉科合字20050202-2)
关键词
发酵火腿
色泽
响应面法
fermentation ham
chromaticity
response surface methodology
